Soup stock is another great way to use up the tail ends of your vegetable scraps. Things like tough onion skins, garlic peels, lemon peel, carrot ends, celery leaves, herbs on the edge (including the stem!), broccoli stalk, pepper innards, and squash peels are all perfect additions to your stock. If you use these items throughout the week keep them in a dedicated container in your freezer until you have enough saved up for a full stock. Alternatively add a few of these odds and ends to your base and scoop them out once your stock is finished. The secret to a good stock is time. With some lovely vegs and a good long simmer you will be soaking in rich, brothy goodness.
You can use stock for infinite things! Cook your pre-soaked beans with it! Tender lovin’ chickpeas, anyone? Rice made with stock instead of water is super flavorful. Basically any savory dish that soaks up water as it cooks is better with stock. And now that fall is here it’s officially appropriate for me to continue making soup on a regular basis without getting that look of did you know it’s 90° out? Stock it to me baby <3
Are there any special scraps you put in your stock?
Let me know if you give this a try! #closedloopcooking
Closed Loop Cooking