THE UNIVERSAL MELTING POT for scraps and leftovers is stock or broth. Although the words are often used interchangeably, a stock is usually made from bones, is thick, and has a deep, rich flavor; it forms the base of many an excellent sauce. A broth is thinner and uses more meat as the base and so is generally less rich than stock. Soup contains other elements, such as grains (noodles, rice, barley), vegetables, and sometimes chunks of meat scraps—and is a dish or meal in itself.
MAKES A LARGE POTFUL ABOUT 3 QUARTS but will depend on how much scraps you have, the more the merrier
ACTIVE TIME: 30 MIN
TOTAL TIME: OVERNIGHT, PLUS 8 HRS. This is a great opportunity to use a slow cooker; then you can just set the cooker to a low setting
This “no bones” vegetable-based stock derives its richness instead from the briny flavors of konbu and the smokiness of charring the vegetables first. Use the fast-char method with whatever vegetable scraps you would otherwise throw out, such as celeriac skin, corn husks, onion skins, celery, carrot peels, parsnip peels, and mushroom stems.
1 sheet konbu
5 to 10 cups vegetable scraps, such as onions, root vegetables, cauliflower cores
1 to 2 cups aromatics, such as parsley or rosemary stems
Make a light konbu dashi by steeping the konbu in 4 cups warm water overnight. Remove the konbu and store the dashi in the refrigerator for up to 3 months.
On a grill, or in a dry (no oil) cast iron skillet over high heat, lightly char the vegetable scraps for a minute or less, until just blackened on the edges.
In a large heavy pot or slow cooker, combine the charred vegetable scraps, aromatics, 4 cups dashi, and 2 cups water. Simmer over low heat or in a slow cooker on medium for 5 to 7 hours, until very tender and stock is cloudy. The stock can be frozen as is without straining.