We are just done with an impossibly long and brutal winter here in the northeast. So that one last cold day we had last week was too too much. Luckily, I had all the ingredients on hand to warm things up the old fashioned way, make some soup!
It starts with broccoli stalks.
Broccoli heads are quite fussy and don’t last more than a week or two under the best conditions, but the stalks are pretty hardy. I make a point to clean off all the leaves and little bits of florets, and they’ll keep in the fridge for up to 6 weeks. Since my kids love broccoli (it’s true!) I tend to have a lot of the stalks on hand, and somewhere along the way I discovered they made a great soup stock. Here is the recipe:
Broccoli Stalk Broth
8 cups of water
4-6 broccoli stalks cut into 1″-2″ pieces
1 medium onion, quartered
2-4 carrots peeled/ chopped to your liking
2-4 stalks of celery
Put all the ingredients except salt & bay leaf in a big stock pot and bring to a boil, once boiling lower heat and simmer for an hour or so. Add the salt and bay leaf in the last half hour. Strain off the vegetables. If I’m going to freeze the stock I boil it down a little more after it’s been strained to concentrate it.