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(recipe, Fine Cooking Magazine)
This versatile stock would also be delicious in a risotto featuring peas.
- Leek roots and 2 cups coarsely chopped leek greens (use the few inches of green nearest the root end, just beyond the whites), well rinsed
- 2 cups parsley stems
- 2 cups whole empty pea pods, well rinsed
- 1 bay leaf
- 1 or 2 sprigs thyme
- 1 carrot, chopped
- 1½ tsp. salt
- 7 cups cold water
- Put all the ingredients in a stockpot. Bring to a boil, lower the heat, and simmer for 35 minutes. Strain.