Debbie Wilson wrote:
> jmcquown > wrote:
>
>> LOL, so it's a courgette? Why didn't he just say so?! They are a
>> great addition to soup (assuming you've steamed most of the moisture
>> out first)
>
> Heh, I don't know the exact point at which a courgette becomes a
> marrow, but they are certainly different! I would never add marrow to
> soup, as
> you could only use it in chunks with the hard skin cut off and it
> would
> be very fibrous and/or squooshy (technical term there), but I often
> add thin slices of courgette to a 'Provencal' type soup, with herbs,
> tomato, garlic and onion, thin vermicelli, and melted gruyere on top,
> delicious!
>
> A marrow is more like a big green stripy squash in terms of cooking, I
> guess.
>
> Deb.

Courgettes work perfectly well if added in the last minutes of cooking to a
soup such as Minestrone Cut them into cubes and toss them in the broth
at the end of cooking and voila! I am not convinced what this guy calls
"marrow" is zucchini/courgettes. I've never seen them be really fibrous or
tough. Mostly just watery when you cook them.

Jill