Clam Soup
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Soup of marrow with meat broth according to our grandmothers, made from either pork or veal marrow. It is seasoned with mace, onion, pepper, and thickened with flour and butter.
Ingredients:
Procedure:
1. Put the marrow in a sieve, boil it with boiling water, remove the blood veins, bone fragments, blanks and chop it finely
2. Fry finely chopped onion in butter in a saucepan, add chopped marrow and simmer until soft, stirring constantly
3. Pour beef broth over the stewed marrow and simmer for 20 minutes
4. Add the butternut squash to the soup, season with grated nutmeg, salt and pepper
5. Pour the finished soup into plates, sprinkle with chopped parsley and put in cubes of dry toasted bread rolls.
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