< back

Cream of Marrow Soup with the Marrow Skins breaded in Quely Picada con sésamo



For the soup

Brown the onion and the leek in olive oil.

Then add the chopped marrow, stir and add the flour and the stock.

Season with salt and pepper.

Bring to the boil and simmer until cooked; then purée and strain the soup. Set aside.

For the breaded skins

Roll the skins into balls.

Coat these in flour, then in beaten egg and finally in the Quely Picada biscuit crumbs mixed with the sesame.

Fry in oil, drain and set aside.

Assembly of the dish

Serve the soup in a deep bowl, add the marrow skin balls, and the Quely Picolines and decorate with the mixed sprouts.

Products Quely used in this recipe:

Receta Quely

For the soup

  • 800 g. marrow
  • ½ l. chicken stock
  • 1 g. sugar (a pinch)
  • 1 g. flour (a pinch)
  • 20 g. onion
  • 20 g. white leek
  • 20 g. potato
  • 45 ml. extra virgin Estancia de Son Pons olive oil
  • 1 processed cheese portion
  • Salt
  • White pepper

For the breaded skins

  • The skins of the marrows used for the soup
  • 50 g. Quely Picada biscuit crumbs
  • 10 g. black sesame
  • 10 g. white sesame
  • 50 g. flour
  • 1 egg
  • Sunflower oil for frying

Other ingredients

  • 20 wholemeal Quely Picolines with sesame

For the decoration

  • Mixed sprouts

To provide better service, this site uses cookies. If you continue browsing the site,accept the use of these.OK