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Correo Electrónico
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Although I love making soup, it's always bothered me that making stock feels so wasteful. As the child of one of the world's thriftiest people (love you, mom!), the idea of tossing a whole bunch of gorgeous carrots, celery, onions, and herbs into the pot, only to remove them all a little while later, replacing them with new veggies that would feature in the actual soup, has always rubbed me the wrong way.
And buying cartons of stock is expensive and those cartons may or may not actually be recyclable (nevermind whether my garbage company actually recycles the stuff it claims to recycle...) so that was not really doing it for me either. But then, a couple months ago, I saw a post on Facebook about making vegetable stock FROM KITCHEN…
View Full Recipe at The Garden of Eating
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