{"id":355909,"date":"2026-07-09T01:43:38","date_gmt":"2026-07-09T01:43:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/roasted-garlic-and-marrow-bone-soup-with-crispy-sage\/"},"modified":"2026-07-09T01:43:38","modified_gmt":"2026-07-09T01:43:38","slug":"roasted-garlic-and-marrow-bone-soup-with-crispy-sage","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=355909","title":{"rendered":"Roasted Garlic and Marrow Bone Soup with Crispy Sage"},"content":{"rendered":"


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I was able to get out of town the past few days and go up to Missoula, Montana where Jeremy\u2019s family lives. It was a welcome break from the craziness of the past few months, the fresh mountain air and beautiful scenery did me much good. Unfortunately I did end up getting sick the last couple days of the trip and am still trying to kick this wretchedly sore throat\/mild fever. My brain is still in fever-mode at the moment and is not functioning at its full healthy-person capacity, so if I seem to ramble a bit in this post or say something weird, I apologize. All I want to do at the moment is eat soup, and I\u2019m kicking myself for not tossing any extra bones in the freezer from when I made this recipe a couple weeks ago.<\/p>\n

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I think most of us have heard at some point that bones are good for soup stock, but thick, dense bones also have another equally flavorful use. You see, they are usually packed with marrow. Marrow is a kind of jelly-like substance that can be scooped out of really big bones, and beef bones tend to be the easiest to procure. You can ask your butcher to cut you some 3-4 inch thick marrow bone slices, and they\u2019re usually pretty cheap since most people don\u2019t really want the bones, anyway. You drizzle the bones with some olive oil, sprinkle them with sea salt, and roast them in the oven until cooked through. The flavor from the bones concentrates into the marrow, and when you scoop out the jelly-like substance, you really have something to behold. Earthy, savory, rich, and meaty, the taste is incredibly unique in its decadence. Some people like to simply spread it on toast and eat it, but I decided to incorporate it into a soup along with one of my other favorite roasted items, garlic.<\/p>\n

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The sweetness of the roasted garlic pairs perfectly with the intense savoriness of the roasted marrow, and with some butter, shallots, onions, thyme, cream, bone stock, and crispy sage, you have a seriously incredible soup on your hands. One that I wish was in my<\/i> hands right this very moment. And you may have noticed the beautiful popping blue of the towel in this photo, along with the warm sage green one. Both were made by the lovely Maggie Pate<\/a> of inks+thread<\/a>, who does small-batch natural fabric dying of tea towels, napkins<\/a>, scarves<\/a>, and other clothing<\/a>. As a supporter of artisanal business and quality craftsmanship, I highly recommend taking a little visit over to Maggie\u2019s shop to peruse her wares. Ranging in shades from the truest blue to the blushiest pink, its incredible to think that everything is dyed by hand with a homemade natural dye. She\u2019s a very talented dame, indeed.<\/p>\n

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And just another reminder that registration for my Summer 2014 Online Food Styling and Photography Course<\/a> ends on May 31st, so if you\u2019d like to join but haven\u2019t yet, please do so soon!<\/p>\n

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Roasted Garlic and Marrow Bone Soup with Crispy Sage<\/h2>\n
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\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 1<\/span> hour<\/span> 55<\/span> minutes<\/span>\t\t<\/div>\n
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 2<\/span> hours<\/span> 15<\/span> minutes<\/span>\t\t<\/div>\n<\/p><\/div>\n
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Roasted Garlic & Marrow Bone Soup<\/h4>\n