Vegetable-Marrow Soup

Ingredients

• 4 young vegetable marrows, or more, if very small
• 1/2 pint cream
• salt and white pepper to taste
• 2 quart white stock, No. 107

Instructions

1. Pare and slice the marrows, and put them in the stock boiling.
2. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning.