Friday, April 30, 2010
Soup Week 16 and 17
Actually, these are not really vegetables but vegetable scraps. I save the stems, peels, skins, etc. in the freezer until I have enough to make broth. Add some peppercorns and a bay leaf, simmer in water and voila, homemade soup stock.
A few days later, I boiled the broth with rutabaga, carrots and apples, then pureed it to make another great soup.
So, here it is week 16 and my New Year's pledge to make a pot of soup per week, with local Saskatchewan ingredients, is still on track!