Instructions: In a large pan, sweat the onions and garlic, over a gentle heat in a little of the stock. When soft, add the marrow, potatoes and sage leaves, turn them all to coat in stock, cover and sweat again over low heat for 10 minutes. Add the sugar, stock and seasonings, bring to a boil and simmer for 20-30 minutes, until the vegetables are tender. Cool, fish out the sage leaves, liquidize in batches, (blend) and return to the pan. Garnish with fresh sage or parsley leaves.

NOTES : Marrow are grey or white streaked summer squash that resemble zucchini but have greener, firmer, sweeter flesh

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