In article >,
LurfysMa > wrote:

> Thanks to the help I received here and elsewhere, my chicken
> stock/soup and beef stock/stew results are steadily improving.
>
> I just took a tub of chicken soup out of the freezer -- made about a
> week ago. It was pretty good. Not great, but good.
>
> However, I noticed that there were a lot of little pieces of orange
> "paper" floating here and there. I think it's carrot skin -- as that's
> the only orange ingredient.
>
> I did not peel the carrots because I have been told that I wouold lose
> a lot of the vitamins. It that true?

That's what I have always been told too.

> I just scrubbed them well with a coarse sponge pot scrubber.
>
> I don't mind the skins. They are not at all tough, but they look a
> little funny. I would feel odd serving them to anyone.
>
> Suggestions?

Pour the stock throw a fine strainer to remove the skins if it bothers
you. After cooking, I doubt the skins still retain any of their
nutrients. I guess I am used to it, because my mom's chicken soup always
had some carrot skins floating around in the broth and we simply ate it
and enjoyed it; no big deal.