It’s the cold season for those of us state-side and that means time to drown our chills in a bowl of hot soup. Whether your soup of choice is broccoli and cheddar or vegetable minestrone or a hearty mushroom soup (like the one I just made thanks to my awesome Trader Joe’s cookbook), you may find that your recipe may call for one similar ingredient: stock.
It has come to my attention via Grist that even some of the seemingly all-natural stocks sold in stores may be questionable as to what products are actually used to make the stock. I was a little horrified to find this out, having just downed a bowl or two of soup this afternoon. I thought, yikes, now I have to carve out lots of time to make stock.
But, as it turns out, stock is pretty easy to make and can be made in a way that gives your spinach a second life. Just take your veggie scraps or close-to-spoiled greens that you find yourself about to compost (or throw away), put them into a baggy, and place them into your freezer. Then, when the time comes, bring out those veggies and boil them into a pot of 3-4 quarts of water and BAM! You’ve got some stock. Poor Girl Eats Well has some recommendations as to which veggies make for the best stock. We’d certainly add spinach to her list.