Cream of Bone Marrow Soup
Discover the ultimate comfort food with this Cream of Bone Marrow Soup recipe—an ancient superfood that’s nutrient-dense and anti-inflammatory. Packed with collagen, healthy fats, and rich flavors, this traditional soup recipe nourishes your body while delighting your taste buds.
Servings: 4 servings
Equipment
- 1 Baking sheet (sheet pan)
- 1 medium saucepan or soup pot
- 1 stick blender or standard blender
Ingredients
- 2 pounds marrow bones See Recipe Notes
- 1 medium carrot
- 1 celery stalk
- 1 medium yellow onion
- 2 tablespoons ghee
- 1 teaspoon fine ground sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour, optional This will help to add additional thickening to the soup, but the bone marrow will also do this naturally.
- 1/2 cup white vermouth
- 4 cups beef broth preferably homemade
- 1 bay leaf
- Fresh herbs for garnish such as chives, parsley, or thyme
Instructions
- Preheat the oven to 350°F (177°C). Place the marrow bones on a baking sheet (sheet pan) and roast for 20-40 minutes, depending on the size and cut of bones, until the marrow is soft and slightly browned.
- While the bones are roasting, peel and dice the carrots, dice the celery, and peel and dice the onion. This is your mirepoix. Set aside.
- Remove the marrow bones from the oven and place the baking sheet on a heatproof surface. Allow the bones to cool slightly. Once you can handle the bones comfortably, do the following for each bone: scoop out the bone marrow, place it into a bowl, and set aside. Place the cleaned-out bones in a second bowl and set aside.
- Place a medium saucepan or soup pot on the stovetop and add the ghee. Melt the ghee over medium heat, then add the onion, carrot, and celery. Sprinkle with sea salt and black pepper. Sauté the mirepoix for 5-7 minutes until soft and fragrant.
- Sprinkle the flour over the mirepoix and cook for an additional 1-2 minutes to build the base. Stir continuously to remove the raw flour taste.
- Pour the white vermouth into the soup pot and stir well to deglaze the soup pot. Scrap up any brown bits that have formed on the bottom of the pan.
- Add the roasted bones to the soup pot and stir.
- Pour the beef broth into the soup pot and add the bay leaf. Bring the mixture to a boil, then immediately reduce to a low simmer. Cover the soup pot and let the mixture simmer gently for 1 hour to extract the nutrients from the bones. After 1 hour, remove the bones from the broth.
- Add the bone marrow to the soup pot and use a stick blender to purée the soup and incorporate the bone marrow. Blend until smooth. (Alternatively, you can purée the soup with the bone marrow in a blender. Blend until smooth.)
- Allow the soup to simmer uncovered for an additional 2 minutes to meld the flavors.
- Remove the bay leaf, then ladle the soup into bowls and garnish it with freshly chopped herbs, such as parsley, chives, or thyme, for a pop of color and added flavor. Serve and enjoy this luxurious and deeply satisfying soup!
Video
Notes
Additional Information about Marrow Bones:
- I used 1-inch cut bison marrow bones, but alternatively, you can use canoe-cut marrow bones, medium marrow bones, or long marrow bones.
- You can use beef, bison, lamb, venison, or elk marrow bones.
- Marrow bones will take anywhere from 20-40 minutes to roast, depending on their size and cut. 1-inch marrow bones and canoe-cut marrow bones will take approximately 20 minutes to roast, medium marrow bones will take approximately 30 minutes to roast, and long marrow bones will take approximately 40 minutes to roast.
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