To learn more about this recipe, read the related story, "Beach Buddy," in our National edition.
Sopa de Chaya con Medula de ResRecipe adapted from Mateo Granados, Mateo's Cocina Latina, Healdsburg, CA
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
1. Preheat the oven to 400°. In a large oven-safe skillet, set the bones upright. Over the bones, drizzle 1 tablespoon of the olive oil, rubbing the oil over the center of the bone with the marrow. Add the garlic cloves and bay leaves and transfer the skillet to the oven. Roast the bones until the marrow is soft and begins to separate from the bones, about 30 minutes. Remove the skillet from the oven.
2. While the bones roast, make the soup: In a large saucepan set over medium heat, add the remaining ¼ cup of the olive oil, the potato and onion and cook, stirring occasionally, until the potatoes are tender and begin to fall apart, about 15 minutes. Add the chaya (or spinach) and cook, stirring constantly until the leaves wilt, about 5 minutes.
3. Pour in the cream and bring the liquid to a boil. Stir in the beef broth, return the mixture to a boil, then reduce the heat to low and simmer for 10 minutes. Transfer the soup to a blender (take care not to fill the blender more than two-thirds full; blend the soup in batches if necessary) and blend until smooth. Season with the salt. Divide the soup among 4 bowls. Use a long, thin spoon to scoop the bone marrow from each bone and place it in the middle of the soup. Serve immediately.
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