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Homemade Pea Broth

Yield: Yields about 5-1/2 cups

When you buy fresh peas in the pod, this quick stock is a great way to make use of the pods, and will intensify the pea flavor of any dish you use it in. (It’s great for Pasta with Peas & Basil and Pea & Parsley Risotto). Be sure to rinse the leek roots and greens and the pea pods thoroughly before you make this stock.


  • 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
  • 1 bay leaf
  • 1 or 2 sprigs thyme
  • 1 carrot, chopped
  • 1-1/2 tsp. salt

Nutritional Information

      Nutritional Sample Size per cup
      Calories (kcal) : 10
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 680
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 1


  • Put all the ingredients in a stock pot and add 7 cups cold water. Bring to a boil, lower the heat, and simmer for 35 minutes. Strain.


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