Recently, I ended up with a lot of full leaf spinach (the way they’re harvested), green onions and cilantro from a grocery trip. It was my first time getting such spinach for myself, usually getting them in pre-packaged bags without long stems. Summer abundance meant the bundles I bought, along with the green onions and cilantro, were also excessive, so I had a lot of vegetable stems on my hands all of a sudden. Not being one to waste food, I thought about what I could do with all these stems, since they weren’t generally appealing to me if they would have been used like the rest of the stock. I didn’t like the crunchy nature of the stems, and the green onion stems were just a bit odd in flavour for my liking. I usually eat the green onion stalks a bit into the white where it starts to bulge into the bulbs, but this batch had a lot of white before it bulged and I was going to challenge myself to eat a good portion of it rather than waste it.
After some thinking, stem soup was what I came up with.