I'm a huge fan of leftovers and throwing things together with 'scraps', and reading this book in combination with recently discovering the Instagram feed called 'cookscraps' is giving me all kinds of great ideas!
|All the bits and ends from weekend cooking and prep - soon to be a yummy stock!|
Over the weekend, I started by preparing some salads for the week, and I tossed all the stems, peelings, ends and little bits left over into a stock pot with some water and a few herbs, and simmered a lovely veggie stock throughout an evening. I took that to the studio yesterday, with the rest of my beets, kale, garlic scapes, some onions, sweet potatoes, a random few mushrooms and carrot.
|Note: Beet leaves are also great added to other greens in saute, |
or even thinly sliced and added to other soups
|Green soup: pre-blend. I had gallery activity during the blending, so didn't photograph that part.|
The pureed soup was returned to the stock pot, but it was thinner than I had hoped. We didn't have much for thickening, but luckily I had been busy enough that I never got around to my own breakfast, so I harvested some uncooked oats and walnuts, tossed them in the blender with a cup of the puree, and created a nice thickener to add back to the pot, along with the roasted veggies.
What resulted was a lovely, thick, maybe not velvety but smooth enough, green soup with a delightful depth of flavor.
|Sexy, velvety soup with roasted vegetables over soft vegetable polenta.|
The result: a nicely seasoned soft polenta under the velvety, green soup. SO. GOOD. Note to self: I wish I had brought a lemon with me - it would have added even a touch more brightness, but I'm certainly not sad about it being left out!
PS - I ended up with yet MORE scraps that went into a bag. When the bag is full of other bits and ends, I'll start another round of stock. And so it goes on...