Zero-Waste Broccoli Chowder with Ditalini2018-01-05
The zero-waste broth made with kitchen vegetable scraps adds a delicious earthy flavor to this hearty meatless chowder.
For Zero-Waste Broth:
Combine all ingredients in large stockpot; bring to a boil on medium heat. Reduce heat to low; cover and cook 30 min. skimming scum from surface as needed. Cool; strain through fine mesh sieve.
Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; for half the time directed on package. Drain.
Meanwhile, heat butter and onion in large stockpot on medium heat. Cook 4-6 min. or until onion is translucent. Add flour; cook 1-2 min. or until the flour reaches a blond color. Stir in broccoli stems, potato scraps, stock, milk and herb stems; bring mixture to a boil. Reduce heat to low; cover and cook for 10 min. Remove from heat.
Cool slightly; season to taste with salt and white pepper. Blend pot with immersion blender until smooth.
Serve garnished with cheese and green onions.
- For the broth:
- 1 gallon Water
- 2 cups carrot peels
- 2 cups celery bottoms
- 4 cups onion skins or leek tops
- 1/2 cup parsley stems
- 3 cups mushroom stems
- 2 bay leaves
- 10 black peppercorns
- For the chowder:
- 1 pound Barilla Ditalini
- 1 cup unsalted butter
- 4 medium yellow onions, diced
- 1 cup all-purpose flour
- 5 pounds broccoli stems, finely chopped
- 2 pounds potato scraps
- 1 quart prepared Zero-Waste Broth
- 1 quart whole milk
- 4 rosemary stems
- 4 thyme steps
- Salt and white pepper to taste
- 2 cups shredded cheddar cheese
- 1-1/2 cups sliced green onions