TT National | Sopa de Chaya con Medula de Res
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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