Over the course of the week, my partner and I get all the cuttings from vegetables, bits and pieces from dinners we don’t use, and put them into a freezer bag.
Those cuttings then go into a pot, with water, and we get our own stock. It’s pretty great; it’s formed the basis for the soup I’m having for lunch today.
Apart from the cost savings, it’s also nice and homely just going through the process. Vegetables boil. The flavour deepens. The stock reduces. Then you top it up again, the flavours develop a little more, and then you get a clean tasting liquid that makes everything you add it to so much better.
Thing is: what kind of soups do you like to make?
By default, my partner will go for a chicken and corn, almost Asian-style soup. I have a penchant for just throwing in whatever, but I’ll often go with celery, zuuchini, tomatoes and beans, resulting in more of a Mexican-esque taste.
The stocks we make are almost always chicken, because it’s too good to grab a $7.95 chook from Woolworths after 5pm. You can do whatever you want with the chicken — sandwiches, put it into a sauce and a slow cooker for some dodgy homemade Vietnamese rolls, or just eat it off the carcass with a fork because you’re lazy like me and bugger it you’re hungry.
What about yourselves?