Veal bone broth with root vegetables
A rich, tasty soup with a tantalizing smell and plenty of sweet and savory vegetables.
The Paleo diet and other culinary trendsetters have brought the age-old bone broth back from extinction. Gone are the worries about high cholesterol – the new bone broth trend throws all care to the wind and urges home-cooks and chefs alike to throw in any bone they can find to create a rich, complex flavor and the ultimate comfort soup.
True bone broths use several pounds of veal, chicken or beef bones to achieve a rich, complex flavor that works well as a stock soup, or on its own. This version of bone broth lightens up on the beef, but makes up for it with plenty of tasty root vegetables resulting in a hearty soup that gets its bulk from the garden and its flavor from the farm.
- 4-5 medium-sized veal bones
- Handful of fresh parsley
- Handful of fresh dill
- 5 carrots
- 4 stalks celery, sliced
- 2 parsnips
- 2 small sweet potatoes
- 1 turnip
- 2 onions
- 2 tablespoons consommé
Place marrow bones into a cheesecloth bag and place into large stock pot. Fill pot with water about 2/3 full.
Bring soup to a boil, reduce heat and allow to simmer for about 2 hours. Remove bones and discard.
To achieve a clear broth, pour soup through a strainer into another large pot. You may find that the cheesecloth prevented any bits from getting into the broth, in which case you can skip this step.
Peel and dice all vegetables. Add to pot, along with herbs and consommé. Cook on medium heat for another two hours, or until vegetables are soft.
Pairs very well with crusty, whole-grain bread and any variety of hummus for a complete meal.