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Vegetable Bone Marrow Soup


In my book, anything bone marrow goes! I often drop them into my chicken soup, and of course use them in cholent. It adds an amazingly rich depth of flavor. The longer you cook this nourishing soup, the more savory and concentrated it will become.


1. Heat oil in a large (at least six-quart) stockpot. Add onions and sauté for five minutes, then add celery, carrots and a pinch of salt. Let the vegetables sweat over low heat for 10 minutes, stirring occasionally.
2. Add potatoes, marrow bones, 12 cups water, salt and pepper.
3. Cover the pot and bring to a boil. Reduce heat to a low simmer and cook with the lid slightly ajar for two to four hours. Skim foam and excess fat occasionally, if desired.
4. Remove from heat and let cool slightly.
5. Remove bones. Pulse three to four times with a hand blender to slightly blend the vegetables.