Building a Better Broth

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The vegetable stock that I had made for the roasted carrot ginger soup was a relatively simple affair – onions, leeks, celery, and dried thyme.  No carrots since there would be plenty in the soup, no tomatoes because they suck this time of year, and no fresh herbs because I didn’t have any on hand.  But maybe these key ingredients led to the lack of complexity in the soup?

For this week’s Saturday Soup, I tried a different, more disciplined route with The Daily Soup’s vegetable stock.  No scrimping.  It was chock full of ingredients – onions, leeks, celery, carrots, tomatoes, fresh thyme, garlic, parsley, white wine and bay leaf.  All the fresh ingredients cost about the same amount as a quart of fancy organic stock in the tetra packs, and made twice as much. Usually a repository for spent ingredients, it seemed a shame to throw out half a pot of newly bought vegetables.  The hodge podge did indeed make a better stock, and undoubtedly, will make a better soup.

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