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Beef
Marrow Soup
This is a very special soup that both enhances the immune system and strengthens the bones. It is great for growing children and the elderly. People who are recovering from a serious illness or surgery can also benefit from the strength that this soup gives. Make
sure the beef bone is of trustworthy source, free range and antibiotic free. And do eat the marrow, please. Mash it into the soup or spread it on toast with salt and pepper. Some people are squeamish, but the marrow is packed with the best protein,
minerals including calcium, and fat that nourishes your nerves. It also helps
you generate red blood cells and supports your immune system.
1 beef marrow bone (the center portion of the leg, not the knuckles on the end) 6 cups organic chicken broth 1 tbs. apple cider vinegar (the vinegar will leach minerals from the bone into the soup and will boil off so you won't taste it when it's done) salt and pepper to taste 1/8 tsp chili pepper 1 small onion, diced 1 small bulb garlic pressed
Boil,
then simmer for 30 minutes. If the soup is frothy, remove the foam. Remove the
bone and push out the marrow onto a plate. Mash the marrow with a fork and return
it to the soup. Then add the following
to the soup:
4 medium carrots, sliced 1 medium parsnip, sliced 2 stalks celery, sliced
Continue
simmering for 10 minutes. Then add:
Raise
heat until soup returns to boil and immediately remove form heat. Portion soup
into freezer containers. Put minced chives on top (yes, uncooked-it will cook
lightly when reheated).
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