Mood: Captain Planet
I’ll be the first one to say that I don’t care about a lot of things. I don’t watch the news. I’ve never marched in a rally. And, the only thing I protest against is when my favorite whiskey bar changes the grilled cheese on their happy hour menu. Apples and Brie? What is this, 2004?
But seriously here, there is one thing I get fired up about. Food waste. Stop buying Costco-sized crates of tangerines because they’re on sale for $3.99! They will end up in the trash with that 10-pack of chicken breasts you bought last week and forgot all about. We throw away so much food because we buy way too much, and let it rot in the fridge. Grr.
So whether you’re a total grocery garbager or you’re captain compost, this soup is for you! Garbage stock. Say it with me.
Those small cloves of garlic in the middle of the bulb
Parmesan cheese rinds
8 quart pot
2 tbs salt
1 tsp peppercorns
2 bay leaves
In a gallon zip top bag, collect vegetable scraps in the freezer until it is full. Try to get a good mix of different kinds of veggies. If at the end of the month, your bag is full of onion halves don’t come crying to me when you end up with onion soup. You’re smarter than that. The magic ingredient here is the Parmesan cheese rind. Save one or two per gallon bag of scraps. I usually have two bags going at the same time, so I can balance out the mix of scraps.
When the bag is full, dump it into a large pot and cover with water. I used an 8-quart pot, which perfectly fits the gallon of scraps.
Add in the salt, peppercorns, and bay leaves. Bring the soup to a boil over high heat. Then, reduce to low and simmer for 2-3 hours. Strain the soup through a mesh sieve and discard the veggies. The broth will be a little cloudy, which I don’t mind. If you want it crystal clear, strain it again through some cheesecloth. But really, why would you care? This stock is damn delicious, and way better than anything that’s store bought. And, essentially free.
Keep some in the fridge. But only as much as you would use before it spoils! Put the rest in the freezer. You’ve got this, planet savers.
- Zucchini ends
- Celery stumps
- Onion scraps
- Broccoli nubs
- Carrot peels
- Wrinkled tomatoes
- Parsley stems
- Scallion tops
- Kale ribs
- Those small cloves of garlic in the middle of the bulb
- Parmesan cheese rinds
- 8 quart pot
- 2 tbs salt
- 1 tsp peppercorns
- 2 bay leaves
- In gallon zip top bag, collect vegetable scraps in the freezer until the bag is full
- Try to get a good mix of different kinds of veggies
- Add 1 or 2 Parmesan cheese rinds
- When the bag is full dump it into a large pot and cover with water
- I used an 8-quart pot, which perfectly fits the gallon of scraps
- Add in the salt, peppercorns, and bay leaves
- Bring the soup to a boil over high heat
- Reduce to low and simmer for 2-3 hours
- Strain the soup through a mesh sieve and discard the veggies
- Store in the fridge or freezer