Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 pound marrow bones
- 2 carrots, sliced
- 1 celery stalk, chopped
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- ½ cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sautéing until softened.
- Add beef broth and marrow bones to the pot.
- Stir in carrots, celery, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer for about 1.5 hours.
- Remove bones, and scoop out marrow into the soup.
- Season with salt, pepper, and stir in fresh parsley before serving.
Notes
- Marrow Caldo can be served with crusty bread for dipping.
- For added flavor, try roasting the marrow bones before adding to the broth.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Global
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 700 milligrams
- Fat: 20 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams