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Stock vs. Broth: It's All Good

(post, Melissa Hamidi)

I'm not sure what could be better to cure the common cold and flu, outside of a good, healthy, vegetable stock.  Being away from home has left us some vegetables that are on their way to the heavenly compost pile, but before they make it that far, I decided to make some vegetable stock.  I think we'll have spicy, tortilla soup tonight and see if this will do the trick.   I have heard the terms stock and broth used interchangeably when it comes to creating your own vegetable creations. If any of you have the true foodie insight between these terms, and what makes one vs. the other, I would look forward to your comments and feedback.

For today, we mixed 12 cups of water with the following: 3 celery stalks, 2 tomatoes, 1 large shallot, 3 cloves of garlic, 1 cup of green beans, a small bunch of chives, 1 cup of mushrooms, 2 medium carrots, 6 spears of asparagus, 1 jalapeno pepper, 2 Tbsp. of kosher salt, cracked black lemon pepper, and 1 tsp of crushed red pepper. The vegetable drawer of our refrigerator is now empty. Let this simmer over medium heat for one hour, and strain into a large container. Let cool before refrigerating.

What easier way to get your servings of veggies, and beat the cold and flu.  Enjoy!

Gazuntite,
Sugar + Spice