My husband made me promise to stop telling him when I add bone marrow to things. So I was in a conundrum last night when he was eating this soup. “This is the most nutrient-dense recipe I have ever made!” I exclaimed. “What’s in it?” he asked nonchalantly. Then he quickly looked up at me with a look of trepidation, “Never mind, I shouldn’t have asked, I didn’t want to know….” but it was too late. My face gave it away. He reluctantly admitted that it was good and even said I could make it again!
Maybe he should start a support group for all the spouses who were unwittingly thrown into the world of real-food by their ever-researching, healthy-minded spouses. He’s a trooper, though, and supports me 1,000,000%. I sure love that man of mine. But I digress.
This recipe was handed down to me by my mom (but I added the marrow and changed the flour to arrowroot starch). I have fond memories of eating this soup around the dinner table with my family growing up. I am really just now starting to appreciate the time and effort my mom took to make us home-cooked meals every night and to force us to all eat it around the dinner table together. (Thanks mom!)
This recipe is great if you are following Ramiel Nagel’s protocol for healing your teeth as outlined in his book Cure Tooth Decay (affiliate link). The broccoli is high in phosphorous, the cream and cheese add calcium, the bone broth adds important trace minerals, the butter adds fat soluble vitamins including vitamin k, and the bone marrow is the super star. It is not only rich in minerals and fat soluble vitamins, but it contains alkylglycerols (AKGs). AKGs have been shown to normalize white blood cell counts in cancer patients. They are present in breast milk and “are now thought to contribute significantly to an infant’s immunity” (source) which makes it a great first food for baby.
Extracting marrow is so simple. First you need some marrow bones. Check the meat vendors at your local Farmer’s market. Also check local ranches and butcher shops. Usually they are pretty inexpensive.
Preheat your oven to 450 degrees. Place your bones on a cookie sheet.
Bake for 15 minutes. Once you have removed them from the oven, let them sit for 5 or 10 minutes. Some of the grease will drain out of the bones. Then take a butter knife and scoop the marrow out of the bones. It’s that easy. Set it aside and let it drain a little longer until you are ready to use it in the soup.
Real Food Broccoli Cheddar Soup with Bone Marrow
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
- 4 tablespoons Butter
- 1 Medium onion (diced)
- 3 tablespoons Arrowroot Starch
- 4 cups Homemade bone broth
- 1/2 cup milk or cream
- 6 cups broccoli florets
- 1/2 cup bone marrow
- 3 cups cheese (shredded)
- salt and pepper (to taste)
|Melt butter over low heat. Once the butter is melted add diced onions and cook until translucent.|
|Stir in the arrowroot starch until well mixed and cook for just a minute or two while stirring constantly.|
|Add broth, milk, broccoli and bone marrow. Bring to a boil stirring occasionally.|
|Reduce heat and cover. Simmer for 15 - 20 minutes or until broccoli is tender.|
|Remove from heat. Use an immersion blender to puree the soup to desired consistency. If you don't have an immersion blender you can put it in a blender.|
|Add the cheese in 3 intervals. Make sure that it is completely incorporated before adding the next cup. Taste and season with salt and pepper to your own preference.|
|Serve to your hungry family with the satisfaction of knowing they are eating a nutrient-dense meal handcrafted by you with love!|