Jody Resnick’s Bone Marrow Soup
My friend Jody asked me for a bone broth recipe a few years ago. She added a fresh set of vegetables after straining when reheating to give more texture. These broth shave been made for centuries, especially in France. This broth was one of the first things I learned to make while at L’Orangerie. This is a power house immunity broth. Served 4-8 Preheat oven to 250 degrees
Source: Lisa Stalvey
Ingredients
- grass-fed bone marrow, from your butcher
- carrots, peeled, and cut ¼ inch thick
- yellow onions, sliced in half, and then thinly sliced
- celery, cut ¼ inch thick
- leeks, cleaned, cut in half lengthwise, then cut into ¼ inch thick pieces
- quarts organic bone beef broth from a health food store
- Pink salt and black pepper, to taste
- sourdough toast, cut in half