yesterday’s soup had me searching for ingredients for a stock. I don’t make stocks so often any more – soups seem to be satisfied with their own ingredients, the flavours heightened with spices and herbs, and a quarter handful or less of tiny lentils, 0n 0ccasion.
But the weather and the roasting of vegetables had me making stock from the peelings, and searching for grounding, wintery flavourings to add. Some juniper berries, green peppercorns along with the black. Bay laurel leaves from the garden. Rosemary of course. Black cardamom seeds and a couple of green. Some darkly roasted cumin. Celery seed. A little toor dal to add to the flavour and mushy texture of the eventual soup. A small lime, cut in half, to enliven the flavours.
Stock made in heaven.