There is a kitchen myth that adding trimmings of vegetables to add to your stocks as they simmer away is good idea.
This is not the case. When cooking stocks we look for flavour, colour, clarity and a good set. By adding vegetables outside a traditional mire piox you run the risk of adding incorrect flavours, bitterness and cloudiness.
Stocks are not a rubbish bin or somewhere to hide mistakes so the Chef doesn’t see. They should have fresh ingredients that can achieve good flavour and colour.
In regards to stocks, the same rules apply for soups. When looking at your vegetable orders look at the life left in your current stock. Don’t leave it too late. Soups have great margin in a kitchen.