Marrow and Roast Garlic Soup

1 large bulb of garlic, seperated into cloves, root end cut off but not skinned. Roasted in oven in a couple of tablespoons of oil for about 20 minutes.

1 large onion, chopped and sweated in a large saucepan in a tablespoon of oil (and optional butter)

2 Ib peeled and deseeded marrow, chopped roughly.

1 1/2 pints stock,chicken or veg

Add the marrow to the cooking onions and squeeze the roasted pulp out of the garlic. I got fed up doing this and ended up just removing the peel and bunging the cloves in whole. Cook for a couple of minutes, then add the liquid. Bring to the boil and cook for about 20-30 minutes. Remove from heat, liquidize and/or pass thru a seive. Serve with a sprinkle of parsley and a swirl of cream!