RECIPE NAME: ROASTED SMOKED GARLIC & BONE MARROW SOUP
PREP TIME: 20 MINS
COOKING TIME: 1HR 55 MINS
|1 kilo Hill Farm Finest Grass-fed Marrow Bones||3 tbsp AM1NAH Grass-fed Beef Tallow|
|½ tsp sea salt||4 large heads of smoked garlic|
|3 tbsp olive oil||3 tbsp clarified butter – ghee|
|2 shallots – chopped||1 onion – chopped|
|1 bay leaf||3 cups of AM1NAH beef oxtail bone broth|
|1 tsp fresh thyme||¼ tsp dried sage|
|¼ tsp cracked black pepper||1 cup whole milk|
|½ cup of cream||Salt to taste|
|AM1NAH Pili-Pili Chilli and Herb Oil||3 – 5 fresh sage leaves|
- Preheat the oven to 425 degrees Fahrenheit. Place the marrow bones on a baking sheet lined with tin foil and place a small amount of tallow inside each bone along with the sea salt and drizzle with a tbsp of olive oil. Cut the top 1/4 off the garlic heads and drizzle them with the remaining olive oil, then encase each one in tin foil. Place the marrow bones and the garlic in the oven and roast the bones for 20-25 minutes and the garlic for 35-40 minutes. Remove them from the oven and set them aside to cool.
- Melt the ghee in a large saucepan over medium-low heat. Add the shallots, onion, and bay leaf and cook until the onions have softened and are translucent, about 20 minutes, stirring every 3-5 minutes.
- While the onions and shallots are cooking, use a small metal spoon to scoop the jellied marrow out of the bones and set it aside. Reserve both the bones and the marrow, separately.
- Once the onions have cooked sufficiently, add the beef broth, thyme, sage, black pepper, and the bones. Bring the heat down to low and allow to simmer, uncovered, for 30 minutes, stirring every 15 minutes.
- Add the whole milk, cream, and marrow. Squeeze the roasted garlic out of the papery garlic husk and into the soup. Discard the husk, and remove the bones from the soup with a slotted spoon. Discard the bones as well.
- Pour the soup mixture into a high-powered blender or food processor and blend until completely smooth. Pour the soup back into the pot, bring it back up to a simmer over low heat, and taste. Add salt if needed. Set aside.
- To prepare the crispy sage topping, heat the beef tallow in a small skillet until hot. Add the sage leaves and fry until crispy, about 3 seconds, then remove with a mesh spoon and place on a plate lined with paper towels. Immediately sprinkle the leaves with the sea salt.
- Distribute the soup into the serving bowl and top with the crispy sage leaves. Drizzle with AM1NAH Pili-Pili Chili and Herb Oil. Serve immediately.