Marrow Soup Recipes

ROASTED MARROW BONES

Steps:

• If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

MARROW SOUP

Steps:

• Peel and wash all the vegetables . Cut the ends of the marrows.
• Quarter all the vegetables and put in a pot.Add the chicken cubes , curry and water.
• Put on cooker and leave it on high flame until it boils then simmer until all the vegetables are tender.
• Liquidize the soup in a liquidizer or hand blender .You can garnish with Crotons .

MARROWFAT PEA SOUP (POTAGE SAINT-GERMAIN)

Steps:

• Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
• Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
• Lightly blend, process or stick blender the contents of the pan (I leave some texture).
• Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
• Heat the green peas in a small saucepan for a minute or two.
• Add the remaining butter and the heated green peas to the marrowfat peas.
• To serve, garnish with a swirl of yogurt and a small parsley sprig.
• *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.

CHICKEN SOUP WITH MARROW BALLS

Steps:

• In a large saucepan, bring the water and the chicken to a boil. Skim off any residue that accumulates. Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi (if using), 4 of the carrots, 4 tablespoons of the parsley, 4 tablespoons of the fresh dill and salt and pepper to taste. Cover and simmer over low heat for 2 1/2 hours.
• Strain the soup; remove the meat, celery and onion and discard or use for other purposes. When the soup has cooled slightly, remove the remaining vegetables, slice them into thin strips and return to saucepan.
• Refrigerate the strained soup until the fat congeals on the surface, about 3 hours or overnight. Skim off the fat.
• Add the zucchini and the remaining carrots. Add the marrow balls and cook as in Step 3 of the marrow ball recipe. Serve warm, garnished with the remaining parsley and dill.