So I making a stock, or maybe it’s a broth, with some leftover vegetable that I have. I don’t really know if it’s a vegetable stock or broth?
It has carrots celery onions tomato, and some asparagus stems.
I also have, but haven’t yet put in, parsley and dill.
I see some recipes for making chicken soup say, to put in the dill and the parsley at the end. Should I also do that if I’m making a stock? Is there a certain time that is the maximum for fill or parsley to be cooking in a broth?
Would love to hear any thoughts or tips, or even better an explanation about how/why it makes a difference, regarding when to add the dill and the parsley.
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...
by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...
by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...
by Brittany Loggins | There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.