Asparagus Bone Broth Smoothie: A Savoury Way to Use Beef Bone Broth
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Let me start with a warning. This is not a sweet smoothie. No banana, no honey, nothing you'd find at a juice bar.
It's a hot, savoury, bright green drink made with bone broth, asparagus, butter, parmesan and an egg, blitzed until it's silky. Somewhere between a soup and a latte, and a great protein-rich snack for those afternoons when you want something real, not a bar or a shake.
I've been making it a lot lately, and it comes from someone who inspired The Broth Sisters in the first place.
Where does this bone broth smoothie recipe come from?
Chef Marco Canora created it for Brodo, his New York-based broth company.A visit to Brodo’s little takeout window in New York’s East Village back in 2015 was part of what sparked this whole journey for me. It feels a little full circle to be making one of their recipes all these years later.
I make mine with our beef bone broth. The recipe itself is Marco's, so all credit goes to him, and you can find his original on the Brodo website. Below is how I'd walk you through it.
What is a bone broth smoothie?
A bone broth smoothie is a savoury drink: warm broth blended with vegetables, herbs and something rich to make it creamy.
Calling it a smoothie might be a bit of a stretch. It’s more like a glorified cup of soup, or a warm, protein-packed breakfast when I’m over my usual cold blueberry smoothie. The broth, egg and parmesan make it surprisingly satisfying. It keeps me going a lot longer than my kids’ leftover toast crusts, and tastes a lot better than a dry, lifeless protein bar.
What goes in an asparagus bone broth smoothie?
This makes one big mug.
- 1 cup beef bone broth (I use our grass fedbeef bone broth)
- ½ cup chopped asparagus, stems included
- 3 tablespoons torn parsley and/or basil
- 2 tablespoons grated parmesan
- 2 tablespoons grass-fed butter
- 1 whole egg
- 1 lemon wedge, rind included
- Salt and pepper, to taste
How do you make it?
- Put the broth, asparagus, herbs, parmesan, butter, lemon wedge, salt and pepper into a small pot.
- Bring it to the boil, pop the lid on and cook over medium heat for about three minutes, until the asparagus is tender.
- Take the pot off the heat and add the egg.
- Blend while it's hot, until it's smooth and creamy.
A quick safety tip: hot liquid in a blender can push the lid off. Only fill it halfway, hold a tea towel over the lid, or use a stick blender straight in the pot.
What does it taste like?
Fresh, green and rich all at once.
The asparagus is the backbone. The parmesan adds a salty, savoury edge, the butter makes it round and velvety, and the lemon lifts the whole thing so it never tastes heavy. The beef broth sits underneath and gives it depth.
It is a rich one, so a small mug goes a long way. I like it with a slice of crusty toast on the side for dunking.
Which bone broth works best?
I make mine with beef, because I like the deeper flavour. Chicken bone broth works too and gives you a lighter, gentler result. If you're not sure which to pick, I've written a guide to choosing between beef and chicken bone broth for cooking.
If you're using our natural beef bone broth concentrate, stir one teaspoon into one cup of hot water first, then use that as your broth.
A note on the egg
The egg is only cooked by the heat of the hot liquid, so it ends up gently cooked rather than fully cooked.
If you're pregnant, elderly, or have a weakened immune system, or you simply prefer to play it safe, leave the egg out or use pasteurised eggs. You'll still get a lovely green, savoury drink.
Frequently asked questions
What is a bone broth smoothie?
A savoury drink made by blending warm bone broth with vegetables, herbs and something rich like butter, cheese or egg. It's closer to a drinkable soup than a sweet smoothie.
Is a bone broth smoothie a good high-protein snack?
It's a satisfying savoury snack with protein coming from the bone broth, egg and parmesan. The exact amount depends on the broth you use and your portion, so check the label on your broth if you're keeping track.
Can I use chicken bone broth instead of beef?
Yes. Chicken gives a lighter, gentler flavour and beef gives a deeper, richer one. Use whichever you have in the fridge.
Do I have to use the egg?
No. It adds creaminess, but you can leave it out, especially if you're pregnant, elderly, immune-compromised, or prefer to avoid lightly cooked egg.
What can I make with bone broth besides soup?
Plenty. Cook rice and grains in it, use it as a base for sauces, gravies and risotto, sip a warm cup of it, or blend it into a savoury drink like this one.
Is this recipe low FODMAP?
Not necessarily. Asparagus is generally considered high FODMAP at a typical serve. If you follow a low FODMAP diet, check the Monash University FODMAP app and talk to your dietitian before making this one.
Where does this recipe come from?
It's Chef Marco Canora's asparagus and egg smoothie from Brodo in New York. You can find the original on the Brodo website.