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 forPasta with Peas & BasilandPea & Parsley Risotto). Be sure to rinse the leek roots and greens and the pea pods thoroughly before you make this stock.
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- 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 Information
- 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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