At the community of Immaculate Heart of Mary in Monroe, MI we celebrate food waste day every day! On April 13, 2017 Chef Patrick was preparing
grilled asparagus for the Holy Thursday meal.
When Diane Collins, RDN asked him
what he was going to do with the end
pieces he was cutting off he replied, ”I will be making a vegetable stock with
them an use this stock in preparing the cream of asparagus soup we have on the
menu later in the week".
The bits left over after
you trim asparagus needn't go to waste.
By adding the asparagus stock you can obtain a green grassiness color,
but a rich and earthier flavor to the soup.
Create this flavorful stock by
dropping the woody ends from a 1 pound
bunch into 6 cups of water. Simmer for 15 minutes, and then strain. Use the
stock to make any vegetable soup or as a tasty substitute for water when
poaching or steaming food.
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