NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
Many stores or butcher shops have beef marrow bones on the cheap, which make a dense and highly nutritious stock and excellent soup base. Although I’ve made my own stock using oxtails I’ve been wanting to try my hand at other soups, so marrow bones seemed like the best starting spot.
Before we dive into this recipe, let’s have a quick culinary lesson. “Stock” refers to a liquid that’s made from simmering bones, and “broth” is made from meat. You can use both, and as far as I know that’s still referred to as “stock”. Now that we have that cleared up, let’s make some food.