When you are done grating all the cheese that you can from your hunk of Parmigano Reggiano, don’t throw away the rind!
Put them in a baggie and tuck them away in the back of your refrigerator’s cheese drawer. They are the key ingredient to one of the most delicious broths you will ever taste. I just love this parmesan broth. It’s cheesy but light. The rinds simmer for several hours along with a head of garlic, some Cipollini onions, white wine, fresh bay leaves, fresh thyme, crushed peppercorns and fennel seeds. Slurp it just as it is. Or use it as the base for your many soup creations. Just make sure you have a big chunk of crusty bread to sop up every last drop!
So easy to throw together, just brown the onions and garlic first. Then add the rest of the ingredients and simmer for about 3 hours. You’ll strain the soup and will be left with the broth and some thyme leaves. With this base, the possibilities are endless. I love roasting some roma tomatoes and mushrooms and adding them to the broth. But you can toss in some leftover pasta or some veggies. I found these cute little mini raviolis at Trader Joes and tossed them in with a handful of spinach.
I know what you’re thinking. I bet this soup is salty. NOT SO! Taste it at the end of the simmer and see if you might want to add some.
I can make a big batch of this on a Sunday and have a different bowl of soup every time I serve it throughout the week.
This is one of my favorite broths to sip on a rainy or blustery day. But it’s light enough to serve along side a sandwich or a salad any time of the year. Also scrumptious with chicken, white beans and veggies. The possibilities are endless!
- 1 pound of Parmigiano-Reggiano rinds
- 8 ounces of Cipollini onions, peeled
- 1 head of garlic, cut in half from the middle
- 1 bunch of fresh thyme
- 2 fresh bay leaves
- 1 Tablespoon of red, green, white peppercorns, slightly crushed
- 1 teaspoon of fennel seeds
- 2 Tablespoons of olive oil
- 1 cup of dry white wine ( I used Pinot Grigio)
- 8 cups of water
- salt & pepper to taste
- Heat the olive oil in your soup pot or dutch oven over high heat.
- Add the onions and saute until they begin to brown, about 4-5 minutes.
- Add the garlic halves, cut side down, and saute until browned.
- Add the wine and scrape up any bits that are clinging to the bottom of the pot.
- Add the rinds, bay leaves, thyme, peppercorns.
- Crush the fennel seeds between your hands and add them to the pot.
- Add the water, reduce the heat to a simmer, cover and let simmer for about 3 hours, stirring every half hour or so.
- Toward the end of the simmering time, taste the broth and season with salt & pepper if you prefer.
- Strain the solids.
- Enjoy the remaining broth!