Recipe courtesy of Graffiti Earth
From:
Food Network Magazine
Caterpillar Butterfly Soup
- Level: Easy
- Yield: About 10 cups of soup
- Total: 1 hr
- Active: 15 min
Ingredients
1 pound assorted vegetable scraps (such as carrot peels, onion peels, mushroom stems, ginger skin, etc.)
1/2 pound herb stems, citrus peels and/or other fruit peels
3/4 to 1 pound creamy ingredients (such as avocado, leftover cooked squash, coconut milk or bean puree)
Kosher salt
Spices, soy sauce, fresh herbs, citrus juice or chili sauce, to taste
Directions
- Make the stock: Combine the vegetable scraps and 16 cups water in a large pot over medium heat (use water that has already been used to cook vegetables, lentils or beans if you can!). Bring to a gentle simmer and cook until the vegetable scraps are very tender, 30 to 45 minutes, adding the herb stems and/or fruit peels during the last 10 minutes of cooking.
- Strain the stock through a fine-mesh sieve, pressing on the solids with a rubber spatula. Return the stock to the pot.
- Add your creamy ingredients to the pot and puree with an immersion blender until smooth. Season with salt and any additional seasonings to taste.