Garbage soup

Technically garbage broth, I guess.

I read in a magazine somewhere about this plan: Save all the vegetable parts you'd normally throw away—peelings from potatoes and carrots, that leafy stuff at the end of the celery, stalks of broccoli, like that—in your freezer and when there's enough, boil it all and use the broth. So I did.

The problem with all this is that I mostly eat all the garbage before it is garbage. I rarely peel vegetables and I toss the leafy part of the celery in the pot. So my broth got made mostly from the dry outer skins of onions and the stems and seedy cores of bell peppers. And a few parts of things that looked sort of spoiled to begin with. All of which got strained out, of course in the end.

I used the broth to make pea soup. Maybe it would have been better with a healthy dose of hot sauce. Although it wasn't exactly bad, and maybe it was nutritious, who knows.

I'm not sure I'll try again.

[Here ends our culinary advice for 2021.]