Bone marrow soup, flour-thickened Calories

For bone marrow soup, simmering marrow bones helps soften the marrow so it can be scooped out or loosened into the broth. If you want visible pieces, remove them carefully after cooking and stir them back into the finished soup.

Beef or veal marrow bones with a visible marrow centre are commonly used for bone marrow soup. Ask a butcher for bones cut across the centre, which are easier to simmer and make it easier to access the marrow.

Flour thickens bone marrow soup and gives it a smoother, fuller body than a clear bone broth. It is usually cooked briefly with fat before broth is added, which helps reduce the raw flour taste and prevent lumps.

No. Bone broth is a liquid made by simmering bones, while bone marrow soup is a prepared dish made with marrow-bone broth and, in this version, flour for thickness. Bone broth can be an ingredient in the soup.

Bone marrow soup pairs well with crusty bread, a simple salad, or pickled vegetables. A little lemon juice or vinegar can cut through its rich taste, while fresh herbs or black pepper make a simple topping.

To make bone marrow soup taste less greasy, chill the cooked broth and lift off some of the solid fat from the surface before adding the flour mixture. A splash of lemon juice or vinegar can also balance the richness.

Yes, bone marrow soup can be made ahead and reheated gently on the stove. Stir often as it warms, because the flour-thickened broth may settle or separate; loosen it with a little water if it has become too thick.

Bone marrow soup may contain gelatin and collagen from connective tissue in the bones, but marrow itself is mainly fatty tissue. The amount in a bowl varies with the bones and cooking method, and the soup is not a proven treatment for joint problems.

Bone marrow soup is a rich, filling dish, so having it every day may add substantial fat to a person's routine. Enjoy it as one part of varied meals, and use less added fat if you want a lighter homemade version.