Ingredients
Scale
- 2 beef marrow bones
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef stock
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the marrow bones on a baking sheet and roast for 30 minutes until browned.
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the roasted marrow bones to the pot.
- Pour in the beef stock and bring to a boil.
- Reduce heat and simmer for 1 hour.
- Remove the bones, scoop out the marrow, and add it back to the pot.
- Stir in the heavy cream and thyme.
- Blend the bisque until smooth. Season with salt and pepper.
- Serve warm.
Notes
- For a garnish, drizzle with olive oil and sprinkle with fresh herbs.
- Great served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and Blending
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg