Something Out of Nothing

 

It would have been a shame to throw out the poaching liquid from boiled potatoes and chicken.  With the help of a few well placed ingredients, the fortified water is transformed into a thai vegetable stock.  Shallots, lemongrass, and ginger, all a little past their prime, become more than the sum of their parts to create a fragrant broth after an hour on the stove.   Part alchemy, part Charlie Chaplin’s boot soup, all good.

Thai Vegetable Stock

– chop one onion or two big shallots

-slice a one-inch piece of garlic

-cut one stalk of lemongrass into 4 pieces

-in a stockpot combine all ingredients with 5 cups of water or reserved poaching liquid and 1/2t salt

-bring to a boil, and simmer for an hour

-strain out solids

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