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Bone Soup

[From The PPNF Kitchen]
Winter brings us indoors to escape the chilly weather, making soups the perfect “comfort food” as well as offering us minerals needed to rebuild the body. The variety is limited only by your imagination, but a good basic broth is an important starting point.
Bone Soup
This is an excellent way of using up those left-over bones. Store them in the freezer until ready to use.
Bones
- Beef knuckle and/or other beef bones
- Chicken
- Turkey
- Lamb
- Water to cover the bones
- 1 or 2 tablespoons raw apple cider vinegar
Choose from
- Tomato juice
- Grated cheese
- Carrots
- Celery
- Seaweeds
- Cabbage
- Onions
- Garlic
- Parsley
- Greens
Preparation instructions
- In a big kettle, place a large collection of bones from above list.
- Cover with water and vinegar.
- Soak several hours (overnight is OK).
- Put on low heat and bring almost to a boil, (about 180° F.), then place on an electric trivet or food warmer and cook 24 to 36 hours, until any meat left on the bones falls off.
- Allow to cool and remove bones, refrigerate, and remove fat.
- This soup should make a thick gel when chilled.
- To serve, reheat and add as desired any of the items listed to choose from.
- At the last moment, add marrow from bones to float on top of soup bowls.
- Favorite herbs and seasoning may be added as you reheat to serve.
Bone soup makes a versatile and mineral-rich base for other soups.
Historical note
[This recipe was developed by Alfreda Rooke, PPNF’s original Curator who worked with Weston A. Price. When Dr. Price was on his deathbed, the doctors were gathered around him, telling him of their plans for a great memorial to him for his research. Dr. Price sat up, pointed to Alfreda, and said “No, no, no! You teach, you teach, you teach!” He then fell back and expired. It is due to Alfreda’s dedication and efforts in keeping the Price collection of photos and research papers together that PPNF retains it today for the benefit of future generations. When Alfreda passed away in 1974, Dr. Granville Knight, then President of PPNF, appointed Patricia Connolly as Curator to supervise and maintain the collection, an office she retains today.]
Published in Health & Healing Wisdom
Winter 2006 | Volume 30, Number 4
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide