CATERPILLAR BUTTERFLY SOUP
If you snag one of the 20 seats at Graffiti Earth in New York City, you'll notice right away that it's not a typical restaurant: Your placemat will be an old newspaper, the plates will be mismatched and the dishes on the menu will sound like reimagined versions of yesterday's leftovers - because they are. "We call ourselves the emergency room of the restaurant industry - until an ingredient is really done, we don't let it die," says chef Jehangir Mehta. Graffiti Earth is on the path to becoming zero-waste, which means it uses every bit of every ingredient. More restaurants than ever are focusing on sustainability - and you can follow suit at home. Eliminating food waste can save your family up to $1,500 per year, so try some of the restaurant's tricks in your own kitchen.
Provided by Food Network
Categories main-dish
Time 1h
Yield About 10 cups of soup
Number Of Ingredients 5
Steps:
- 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.
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