Believe it or not, this otherwise vegetable-based concoction started out with a bag of marrow bones.
Between the produce aisle and the checkout, well, there they were. Apparently, I could not help but to toss the bones into the basket dangling from my hand.
There the bones are, three as you can see, browning along with a diced onion, a couple celery stalks and four or five garlic cloves (in olive oil, of course).
A hunk of Parmigiano-Reggiano cheese rind finds its way into many soups that I make, and I enthusiastically recommend using one here.
As for quantity, we usually make enough soup to last us a few days, and so a gallon of water ought to do the trick. Just add the water and a decent bit of salt, then let things simmer for a good 45 minutes to allow the broth to develop flavor.
Once the broth is nice and tasty remove the marrow bones and set them aside. Then add three chopped broccoli crowns and three diced carrots. This will bring down the temperature a bit so wait until it comes back to a boil.
Once it's back to a boil add at least a cup of toasted fregula and let it cook for around 10 minutes, at which point the soup is done.
Except that I'm not a guy who is about to allow perfectly good bone marrow to go to waste. Scoop it all out and add the marrow to the pot; you won't be sorry.
Oh, and don't forget to grate some cheese on top of the soup before serving.
This step, to my way of thinking, is non-negotiable.
1 comment:
that sounds good...
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