Bone Marrow Butter Leftover Sourdough Croutons Recipe
by GBC Kitchen
3-4
30 minutes
Ingredients

Croutons

  • 3 large marrow bones, sliced lengthwise
  • 2 tbsp of unsalted butter, softened
  • 2 garlic cloves, minced
  • 1 tbsp of fresh thyme leaves, or 1 tsp dried thyme
  • 200g of leftover sourdough bread, cut into cubes

Celeriac and jerusalem artichoke soup

  • 1 tbsp of olive oil, plus more to garnish
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 300g of celeriac, peeled and diced
  • 300g of Jerusalem artichoke, peeled and diced
  • 750ml of vegetable stock
  • 200ml of double cream, optional
  • fresh parsley, to garnish
Method
1

Preheat your oven to 200°C (180°C fan)

2

Place the marrow bones on a roasting tray and roast 15–20 minutes, or until the marrow inside becomes soft and begins to pull away from the bone

  • 3 large marrow bones, sliced lengthwise
3

Remove from the oven and let cool slightly

4

Use a small spoon or a knife to carefully scoop out the soft marrow from the bones. Discard the bones and set the marrow aside

5

In a bowl, mix together the extracted bone marrow and unsalted butter until smooth and well-combined

  • 2 tbsp of unsalted butter, softened
6

Stir in minced garlic, fresh thyme and a pinch of salt and black pepper

  • 2 garlic cloves, minced
  • 1 tbsp of fresh thyme leaves, or 1 tsp dried thyme
7

Toss the bread with the bone marrow butter mixture until evenly coated

8

Spread the bread in a single layer on a baking sheet

  • 200g of leftover sourdough bread, cut into cubes
9

Bake for 10–15 minutes, or until the croutons are golden and crispy, tossing halfway through to ensure even browning

10

Meanwhile, prepare the celeriac soup. Heat the olive oil in a large pot over a medium heat

  • 1 tbsp of olive oil, plus more to garnish
11

Add the chopped onion and garlic, and cook for about 10 minutes or until the onion has softened

  • 1 large onion, chopped
  • 2 garlic cloves, minced
12

Add the diced celeriac and Jerusalem artichokes, and cook for another 5 minutes, stirring occasionally

  • 300g of celeriac, peeled and diced
  • 300g of Jerusalem artichoke, peeled and diced
13

Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat to a simmer

  • 750ml of vegetable stock
14

Cook for 30 minutes, or until the vegetables are tender and easily pierced with a fork

15

Use a stick blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a jug blender, making sure that steam can escape the blender safely

16

Stir in the cream (if using) and season with salt and black pepper to taste

  • 200ml of double cream, optional
17

Ladle the soup into bowls and top with a generous handful of crispy bone marrow butter croutons

18

Garnish with fresh parsley and a drizzle of olive oil, if desired

  • fresh parsley, to garnish