(for Leavenworth Neighborhood Exchange, Feb. 2012)
This winter I’ve been very into soup. I know, I know. This winter has hardly been cold enough to constitute a need for soup. But I’ve just discovered how great soup can be when you make it from scratch.
Many of you probably already know how to do this. It’s not a family secret. I actually learned it from friends. But I do think Grandma Mowers would be proud of the way I’m now making use of every bit of food. Grandma grew up in the Depression and has always seemed a bit of a scavenger to me, the way she saves things—like the last two bites (literally two bites!) of green bean casserole, preserved in an old butter tub.
It’s easy enough to do. It’s healthy (less sodium than store-bought stock!). And I feel good about using every part of my veggies.
So, here’s the method for vegetable stock:
1. Save every scrap of vegetables you don’t eat in a zip-top bag in the freezer.
Potato peels, celery that’s getting soft (or the inside stalks that some people don’t like to eat), carrot tops. Leeks are probably the best vegetable to use, in my opinion. Just make sure you’ve washed everything before you store it. Buying organic vegetables is a good idea, since you don’t want the chemicals in your soup.
2. Boil the scraps.
Put your veggie scraps in a pan, cover with water, and simmer for at least an hour. Add salt if you wish.
3. Strain out the mush.
Now just keep the liquid part. Use it now, or refrigerate or freeze it for a later dish.
To make chicken broth:
Save the bones from a chicken dinner. Or you can buy a rotisserie chicken and clean the meat off, setting it aside to add in the soup later. Then you break the bones—chop each one, if possible—so the marrow can drain into the broth. Add the bones to the veggies you’re boiling. Let the broth simmer for at least two hours. Six is better. Strain it, and it’s ready for soup!