• 1 tbsp olive oil or clarified butter
  • 2 onions, with skin, washed, halved
  • 4 stalks of celery, trimmed, washed, cut into large chunks
  • 2 carrots, peeled, cut into large chunks
  • 1/2 celery root, peeled, cut into large chunks
  • 2 leeks, trimmed, split open lengthwise, washed and coarsely chopped
  • 2 tomatoes, coarsely chopped
  • 2 pieces of bone with marrow (ask your local butcher)
  • 10 cups of water
  • 2 bay leaves
  • Fresh thyme and parsley (amounts to taste)
  • Sea salt, coarsely ground black pepper and nutmeg

Heat the oil or clarified butter in a large stock pot over medium heat. Set the onion halves into the pot with their cut sides down and roast the onions for 5-10 minutes or until nice and brown. This will lend great flavor and color to the soup.


After the onions are well browned, add all of the other vegetables and the bones, letting them sweat for about 10 minutes. Add the water and the herbs. Bring to a simmer and cook for about 1 hour, stirring occasionally.

Strain the soup through a fine mesh sieve or very clean cloth that does not smell of detergent or perfume in any way. Finish with salt, pepper and nutmeg to taste.

The soup can be frozen for up to 6 weeks or stored in the refrigerator in an airtight container for up to 4 days. This recipe yields about 6 cups of finished broth. You can certainly make the soup without the marrow bones and you can add any vegetables you like or have on hand. 


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