Cauliflower & Leek Soup with Bone Marrow Butter
Bone marrow is such a nutrient dense food, packed with essential fatty acids, minerals and nutrients. It’s cheap and easy to incorporate into your meals. Just like this one. Bone marrow blended with butter was one of the first foods I gave to Will when he was a baby too. Once you make it, it’s so easy to store in the fridge and add to toast, crackers or soup!
1 leek, thinly sliced
1kg cauliflower, chopped into florets
1 tbsp butter
8 cups bone broth
1⁄4 cup pure cream
2 tsp Dijon mustard
2 rashes nitrate free bacon
Fresh parsley to serve
Salt & pepper
Bone Marrow butter:
Marrow from 6 beef bones (buy from a butcher)
4 cloves garlic
1⁄2 cup butter
2 tbsp fresh parsley Salt and pepper
1. Chop the leek and add to a frypan with 1 tbsp of butter. Cook until soft.
2. Chop the cauliflower and add to a large pot, along with the leek and bone broth. Cook for 30minutes or until the cauliflower is soft when pierced with a fork.
3. Remove from the heat and remove 1 cup of the liquid.
4. Add in the cream, Dijon mustard, and season with some salt and pepper.
5. Use a stick blender, or add to a blender to blitz until smooth.
6. Fry the bacon in a pan and chop up into small pieces and serve on top of the soup along with the parsley and bone marrow butter.
For the bone marrow butter,
1. preheat the oven to 230C. Add the beef bones and garlic cloves to a tray and drizzle with olive oil. Cook for 25 minutes then remove.
2. Carefully scrape out the bone marrow into a bowl while the bones are still warm. Set the bone aside to make bone broth with another time.
3. Squeeze the garlic cloves into the bowl with the marrow and add the butter, chopped parsley and salt and pepper to taste. You can use a stick blender to make the butter smooth, but this is an optional step. Store in the fridge.