ZERO-WASTE BROCCOLI CHOWDER WITH DITALINI

INGREDIENTS

• For the broth:
• 2 cups carrot peels
• 4 cups onion skins or leek tops
• 3 cups mushroom stems
• 10 black peppercorns
• 1 pound Barilla Ditalini
• 4 medium yellow onions, diced
• 5 pounds broccoli stems, finely chopped
• 1 quart prepared zero-waste broth
• 4 rosemary stems
• Salt and white pepper to taste
• 1-1/2 cups sliced green onions
• 1 gallon water
• 2 cups celery bottoms
• 1/2 cup parsley stems
• 2 bay leaves
• For the chowder:
• 1 cup unsalted butter
• 1 cup all-purpose flour
• 2 pounds potato scraps
• 1 quart whole milk
• 4 thyme stems
• 2 cups shredded cheddar cheese

PREPARATION

1. 1. 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.
2. 2. For chowder: Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; for half the time directed on package. Drain.
3. 3. 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.
4. 4. Cool slightly; season to taste with salt and white pepper. Blend pot with immersion blender until smooth.
5. 5. Serve garnished with cheese and green onions.