Vegetable broth aka garbage soup

[Guest guest]

Around my house we affectionately call this "garbage soup. " Like you, I save it in a great big bag in the freezer, and then simmer gently. Drain/sieve the solids and freeze in small amounts like yogurt cups, and in larger 2-4 c. servings for soup.

 

But Erin, the very stuff that you don't add much, I loved--esp. the beets, and greens. But I'm undecided about asparagus bottoms, and a lot of celery tops. I find that these give garbage soup a rather strong and bitter taste, I think. I'd like to know other's experiences with some other veggies.

 

 

Peggy K.

 

 

"These things are always good and make a basic broth that could be used in any recipe: carrot peels, onion peels, scallion tops, leek tops, potato peels, parsnip peels, parsley stems, celery leaves, the bits of garlic that get stuck in the press, turnip tops & peelsThese things were very good but made a less basic broth: ginger peels & bits, hot pepper tops, corn cobs (which made the broth sweetish), stems and leftovers from more specific herbs such as dill, basil, oregano etc..., These things seemed to mess up the broth: stems from collards and other bitter greens (made it unbearably bitter and a very dark green), beet bits & peels (turned it bright red), > > "

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[Guest guest]

I guess its all in personal preferences and what you end up using it for. I'm glad there were some positive responses... I have a neighbor who feels like this is akin to actually eating garbage!

 

 

 

 

 

"pkinnetz" <pkinnetz Sent: Thursday, September 10, 2009 11:05:30 PM Vegetable broth aka garbage soup

 

Around my house we affectionately call this "garbage soup. " Like you, I save it in a great big bag in the freezer, and then simmer gently. Drain/sieve the solids and freeze in small amounts like yogurt cups, and in larger 2-4 c. servings for soup.

 

But Erin, the very stuff that you don't add much, I loved--esp. the beets, and greens. But I'm undecided about asparagus bottoms, and a lot of celery tops. I find that these give garbage soup a rather strong and bitter taste, I think. I'd like to know other's experiences with some other veggies.

 

 

Peggy K.

 

 

"These things are always good and make a basic broth that could be used in any recipe: carrot peels, onion peels, scallion tops, leek tops, potato peels, parsnip peels, parsley stems, celery leaves, the bits of garlic that get stuck in the press, turnip tops & peelsThese things were very good but made a less basic broth: ginger peels & bits, hot pepper tops, corn cobs (which made the broth sweetish), stems and leftovers from more specific herbs such as dill, basil, oregano etc..., These things seemed to mess up the broth: stems from collards and other bitter greens (made it unbearably bitter and a very dark green), beet bits & peels (turned it bright red), > > "____________ _________ _________ _________ _________ _________ ___ Best Weight Loss Program - Click Here!