Bone Soup
You can be creative with this recipe and use any vegetables that you are craving, such as carrots, celery, mushrooms, string beans, or onions. This recipe can also be made in a crockpot.
Ingredients
1 1/2 pounds of bones*
5 small- to medium-sized potatoes, cut into cubes
8 to 12 cherry or small plum tomatoes, cut into pieces
1/2 to 1 medium-sized fennel bulb, chopped
Oil to saute the vegetables (about 2 to 3 tablespoons)
5 to 6 cups of water
Approximately 1/2 cup of cooking wine
A pinch or two of cinnamon
Salt to taste
Directions
Rinse the bones and set them aside. In a 5-quart stockpot, saute the potatoes, tomatoes and fennel (and any other vegetables you are adding to the soup) in the oil. Add the bones, water, wine and spices. Bring the soup to a boil, then turn down the heat and simmer for several hours, stirring occassionally. Remove the bones from the pot (you can scoop out any remaining marrow in the bones and add it back to the soup). Serve the soup hot.
* Supermarkets often sell packages of bones for soup, but your best bet is to go to your local butcher shop and ask for bones. They sometimes even give them away! The thighbones are preferable because they contain the most marrow. A whole thighbone (of beef) yields about six pounds of bone. You can request only a few pounds or have them cut the entire bone into sections and freeze the extra amount for future use. Have the butcher cut the bone into four-inch sections so the pieces fit easily into the pot; this also exposes more of the marrow.
Thanks to Rich at American Healing!!
