how do you make it?
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I save ends of vegetables, like celery, onions, carrots, parsnips, The green part of leeks, parsley stems, and even well washed potato peelings (no eyes). These are the parts you might throw away. When I have enough I put the in a soup pot and cover them with water, add a bay leaf and a sprig of thyme and a dried chili pepper, bring to a boil, then reduce to a simmer, cover and simmer slowly for an hour. Then I let it cool and strain out the solids. It's delicious!
This is the recipe I used two weeks ago:
2 carrots, 2 big celery stalks with leaves, 2 onions, 1 clove garlic, 3-4 radishes, small amount of potato peelings, 8 peppercorns, 12 cups water.
Roughly chop the vegetables, put into big pot, and cover with water. Add the peppercorns and gently simmer (there should be a few small bubbles breaking at the surface) for about an hour. Strain, cool, and salt to taste.
You can add just about any kind of vegetable; the carrots, celery, and onion are traditional and are the backbone of a lot of stocks and stuffings.
2 carrots, 2 big celery stalks with leaves, 2 onions, 1 clove garlic, 3-4 radishes, small amount of potato peelings, 8 peppercorns, 12 cups water.
Roughly chop the vegetables, put into big pot, and cover with water. Add the peppercorns and gently simmer (there should be a few small bubbles breaking at the surface) for about an hour. Strain, cool, and salt to taste.
You can add just about any kind of vegetable; the carrots, celery, and onion are traditional and are the backbone of a lot of stocks and stuffings.
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