Table manners aside, this soup can definitely be classified as hearty winter fare. Olive oil, wine and homemade stock guarantee a rich dish, but it’s the beef marrow bones, roasted to perfection, that really make this soup stand out.
Author: East After Noon
, sliced, peeled
Extra-Virgin Olive Oil
Dry Red Wine
Ground Black Pepper
, thinly sliced
Beef Stock Cube
Beef Marrow Bones
In a pot, slowly fry the Yellow Onions (3) in the Extra-Virgin Olive Oil (1/2 Tbsp) until translucent. Season with the Salt (to taste) and Ground Black Pepper (to taste). Add the sliced Garlic (2 cloves) and the Chicken Stock (4 cups) and simmer for a few moments.
Throw in the Bay Leaves (2), Fresh Thyme (2 sprigs), and Dry Red Wine (1 cup). Unwrap the Beef Stock Cube (1) and, using your fingers, crumble into the soup. Give it a good stir and allow to simmer and reduce slightly for 20 minutes.
Preheat the oven to 190 degrees C (375 degrees F) and arrange the Beef Marrow Bones (8) on a lined baking sheet.
Season with Salt (to taste), Ground Black Pepper (to taste) and Fresh Thyme (1 sprig). Roast off the bones for 10 to 15 minutes.
Either serve bone marrow as a starter with melba toast or as part of the soup along with a slice of toasted sourdough topped with melted Gruyere or Stilton. Enjoy!
Nutrition Per Serving
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