Homemade Pea Broth
by Deborah Madison
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.
Yields about 5-1/2 cups
To learn more, read the article:
Sweet Peas: The Essence of Spring
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
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.
nutrition information (per serving):
Size
:
per cup;
Calories
(kcal):
10;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
1;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
1;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
680;
Cholesterol
(mg):
0;
Fiber
(g):
0;
From Fine Cooking 38
, pp. 46
April 1, 2000
