On 5/17/2021 12:35 AM, US Janet wrote:
> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> > wrote:
>
>> On Sun, 16 May 2021 15:35:38 -0600, US Janet >
>> wrote:
>>
>>>
>>> I asked because I was astonished to sometimes see TV chefs toss the
>>> entire stem of the broccoli or specifiy to only use the green or white
>>> of green onions and toss the rest away.
>>>
>>> Janet US
>>
>> Nothing vegetative really gets tossed here. Depending on what it is,
>> it goes into a stock pot or into the compost.
>
> I've always had a large plastic zip bag in the freezer. That's where
> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
> When my daughter was young she knew when she came home from school to
> start soup for supper with the veggie bag. I also have a zip bag of
> trimmings from chicken in the freezer. The two bags make excellent
> broth for chicken soup.
> I later learned that she still makes soup that way and that she taught
> her two boys to make soup that way.
> Janet US
>
Cool! My mother hated to cook, so that's a nice thing to pass along and
a tradition kept up.

That being said, I rarely have enough celery stumps or leaves, carrots
ends, wrinkled mushrooms or oldish onions to go into a bag in the
freezer these days. When I want to make chicken soup/stock (or any,
really) soup I have to buy fresh veggies and only enough for the amount
of stock/soup I want to make. I'm not likely to save a bunch of trimmings.

When I make broccoli soup I include the stems (peeled and sliced). The
tough ends and peels go into the garbage disposal. Ditto the green
cauliflower stems and the stem and tough outer leaves of cabbage.

Jill