Freeze your daily vegetable off-cuts in a zip-locked bag.
Add the off-cuts and the bay leaf in a bag made with non-woven material. Close the bag tightly.
Soak the bag in the poaching liquid. Simmer gently for roughly 20 minutes over just the right heat to slightly bubble the surface. (The scum will stick to the non-woven bag, so there's no need to remove the scum.)
The veggies will give out a nice flavor, turning the soup into this color.
Remove the bag. Filter the soup through a strainer. Season with sake, salt, and pepper. Add a tiny bit of lemon juice to finish.
Serve as it is or with some macaroni. I topped mine with a golden leaf to make it glamorous.
Here's the recipe for poached chicken (Recipe ID: 1818458).
Story Behind this Recipe
I've been freezing my veggie off-cuts hoping I could use them for something, and here's something amazing that I finally came up with! There's less trash if you simmer the veggies, and you'll end up with this delicious soup. Three birds with one stone.
If you don't have any poaching liquid, simmer the veggies with chicken tenders! Using a wide variety of veggies really enriches the flavor of the soup! Onions, garlic, apple skin and core, tomato stem, skins of potatoes, carrots, and ginger, blanches of snow peas, leek heads, and stems of parsley and herbs.