TT National | Sopa de Chaya con Medula de Res
To learn more about this recipe, read the related story, "Beach Buddy," in our National edition.
Sopa de Chaya con Medula de Res
Yield: 4 servings
Cook Time: 30 minutes
4 bone marrow bones
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
3 garlic cloves, smashed
4 dried bay leaves
1 medium Yukon gold potato, peeled and cut into ¼-inch pieces
1 medium yellow onion, cut into ¼-inch pieces
4 cups packed chaya (also known as tree spinach) or spinach
¼ cup heavy cream
6 cups beef broth
1 teaspoon kosher salt
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