Recipe by Malky and Yossi Levine

Vegetable Bone Marrow Soup

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Meat Meat
Easy Easy
12 Servings
Allergens

No Allergens specified

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.

Ingredients

Vegetable Bone Marrow Soup

  • 2 tablespoons oil

  • 1 large onion, chopped

  • 4 stalks celery, chopped

  • 6 carrots, chopped

  • salt, as needed

  • 5 potatoes, chopped

  • 8 marrow bones

  • black pepper


Wine Pairing

Freixenet Cava

Directions

Prepare the Vegetable Bone Marrow Soup

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.

Vegetable Bone Marrow Soup

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Debbie
Debbie
2 years ago

does this soup freeze well

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Raquel
Raquel
Reply to  Debbie
2024 years ago

No, it is not recommended to freeze this soup since it has potatoes in it.

Rosie Godinger
Rosie Godinger
2 years ago

How does this freeze when it has potatoes?

Raquel
Raquel
Reply to  Rosie Godinger
2 years ago

You are correct, this soup is not recommended to freeze.