Hernad Bone Soup

When you buy the marrow bones, you should have them cut on the spot. This way the marrow is easy to take out afterwards. The bones are put on to boil with the cleaned cooking vegetables. Add caraway seeds, salt, pepper and a little bit of bay leaf spice and thicken with light roux.

Sprinkle with minced parsley. When the broth is bubbling, add the marrow, still raw and cut into cubes, and bubble leisurely for another 1000 cmin. (If you want to show the marrow separately, tie it in a muslin bag and bubble it in the broth). Before serving, mix an egg yolk with sour whipped cream in the soup bowl and pour the hot broth over it. It is served with toasted bread.

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