Bone marrow contains many healthy nutrients, including vitamins, amino acids, essential fatty acids and collagen. Making this soup without water buffalo milk into a bone broth is also very nutritious and has incredible health benefits. Enjoy this creamy soup throughout the year!
- 1 lb Stewing beef bones
- 3 lbs Bone Marrow
- 750 ml Vegetable Stock
- 500 ml Water Buffalo Milk
- 1 Medium Onion
- 3 Cloves Garlic
- 1 Tsp Herb Infused Olive Oil
- ½ Tsp Salt
- Black Pepper
- 1/2 Cup Pumpkin Seeds
- ½ Cup Microgreens
- In a large pot, boil a pot of water with some coarse salt. Rinse the stewing bones and bone marrows under cold water to remove impurities.
- Once the water has boiled, carefully place the bones in the pot and blanch for 5-8 minutes depending on how much impurities have surfaced.
- Carefully strain the pot of bones into a colander and rinse off the residual impurities. Using a butter knife, gently scrape out the marrow in the bone and place it in a medium bowl and set it aside.
- Roughly chop the onions and dice the garlic. In a large pot over medium-high heat, add herb-infused olive oil, onions and garlic and sauté until onions are translucent. Add the marrow to the pot and stir well.
- Add 100ml of the vegetable stock to the pot and deglaze the pot. Add the rest of the vegetable stock and bring to a boil stirring occasionally.
- Add water buffalo milk to the pot and mixing until combine, bring to a boil. Let simmer for 15-20 mins on low heat.
- The soup will start to thicken up as the stock evaporates from the heat. Turn off the heat and let cool for 5 minutes.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully scoop soup in sections, blend in a blender slowly and pour into a large bowl. Repeat until the soup is fully blended.
- Season with salt and pepper to taste and place in a serving bowl.
- Serve with toasted pumpkin seeds and microgreens to brighten this hearty dish!