Fine Cooking Magazine - November/December 2020

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.

Ingredients

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 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

Preparation

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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What We're Cooking Now

Name: Homemade Pea Broth
Yield: Yields about 5-1/2 cups
Cuisine: American
Ingredients: 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