Bone Marrow Soup with Herb Gremolata

This Bone Marrow Soup combines the rich, unctuous flavors of roasted bone marrow with a delicate broth, enhanced by a vibrant herb gremolata. The traditional elements of the soup are complemented by the fresh brightness of lemon and parsley, creating a comforting yet sophisticated dish that is satisfying and nourishing.

Ingredients:

• 4 beef marrow bones
• 6 cups beef stock
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, crushed
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the marrow bones upright in a roasting pan and roast for 20-25 minutes until the marrow is soft and begins to pull away from the bone.
2. In a large pot, combine the beef stock, onion, carrots, celery, garlic, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for about 30 minutes to allow the flavors to meld.
3. Once the bones are roasted, remove them from the oven and let them cool slightly. Scoop out the marrow and set aside.
4. Strain the broth to remove the vegetables and bay leaf. Return the clear broth to the pot and add the marrow back in.
5. For the gremolata, combine the chopped parsley, lemon zest, olive oil, and red pepper flakes in a small bowl. Mix well.
6. Serve the soup hot, garnished with a spoonful of the herb gremolata on top.