Saturday, March 19, 2011

Asparagus Stock

  I don't throw stems away.  Mushroom stems, the woody ends of asparagus... while they may not be pleasant to eat, they are full of flavor.  You can make some incredible broths with what many people consider garbage.  If I have asparagus, mushrooms, or broccoli, I take the stems/stalks and pop them in a freezer bag.  That way I have them on hand to make soup bases and broths.  Homemade stocks and broths can really send a dish over the top because you can get flavors into the foundation of your dish that aren't available in grocery store broths.  This asparagus stock is a delightful take on vegetable stock that would make a lovely vegetable soup or a vegetable pot pie (Or English Pea Soup see yesterday's post)

You can't exactly tell from this, but it has a pretty green tint.
Asparagus Stock
2 qt water
woody ends of 1 bunch of asparagus
1 lrg carrot, cut into chunks
1 med onion, quartered
2 lrg cloves garlic, smashed
1 bay leaf
1/2 tsp salt
1/4 tsp peppercorns
3-5 allspice berries (optional)

   Put all ingredients in a pot.  Bring to boil.  Turn heat down to medium.  Simmer for 30 minutes.  Strain broth.
  You will end up with just shy of 2 qt, about 1 3/4 qt.

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