In a sauce pan on medium to high heat, place the potatoes, salt and water. Bring to a boil, then lower heat to medium and cook until soft. Drain and set aside to cool.

In another sauce pan on medium to high heat, place the marrow as and water. Bring to a boil, then lower heat to medium and cook until soft. Then drain and set aside to cool.

In a measuring jug, pour in 250ml warm water and stock cube. Stir to dissolve mixture.

In another measuring jug add 120ml of milk.

To make the soup in a food process add the cooked vegetables and sautéed onions and garlic. Blitz together and then apply pour in the stock bit by bit. Once incorporated pour in the milk bit by bit.

In a large stockpot or saucepan, pour a bit of the mixture into a sieve at a time and push through the soup. This makes the soup extra smooth.