Baby marrow soup with green tea and pavlova

Baby marrow soup with green tea and pavlova

Baby marrow soup with green tea and pavlova

Serves: 6
Cooking Time: 45 mins

Ingredients

  • 2 egg whites
  • 100g castor sugar
  • 250g baby marrows, washed and
  • grated
  • 250ml (1 cup) fresh cream
  • 450ml milk
  • 5ml (1 tsp) cornflour
  • pinch of grated nutmeg
  • salt and freshly ground black
  • pepper, to taste
  • pinch of sugar
  • 5ml (1 tsp) Japanese matcha green
  • tea powder (available from tea shops)

Instructions

1

Preheat the oven to 140°C.

2

Whisk the egg whites until stiff and slowly add the sugar, while whisking, to make a meringue mixture. Place spoonfuls of meringue onto a baking sheet and bake in the preheated oven, about 20 minutes. Switch the oven off and leave the meringue to cool.

3

Place the baby marrows, cream, milk and cornflour in a saucepan and bring to a boil. Remove from heat and blend until smooth. Season to taste with nutmeg, salt, pepper and sugar.

4

Serve the soup in small bowls, topped with a meringue and a light dusting of matcha green tea powder.

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