1 Pound Sugar Snap Peas, trimmed and sliced in half
10 Lettuce Leaves
1 Carrot, peeled and chopped
1 Celery Stalk with Greens, chopped
1 Bunch Green Onions, trimmed and chopped
1 Bay Leaf
2 Teaspoons Salt
2 to 3 Quarts Water
Combine all the ingredients in a stock pot and bring to a boil. Lower the heat and simmer for 1 hour. Strain the stock, but save the vegetables for veggie burgers.
Makes about 8 Cups. Freeze any that will not be used in a week.
Goes well with Pea Soup with Mint
Soundtrack Die Antwoord - Donker Mag