The impetus for concocting this recipe was an Instagram post, and if I remember correctly, it was post by Bon Appétit. Upon seeing the photo in my feed, I immediately thought to myself “YES, what a great way to use all those leftover Parmesan rinds Luke and I are always having to throw away.” Ingenious cooking for the WIN. I saw this post back in January, during the height of soup making season, and have been saving Parmesan rinds in our freezer since then. So finally last weekend, before we head into consistently nice Springtime weather, Luke and I spent our Sunday afternoon simmering some Parm broth. It perfumed our lil’ apartment with a cheesy fragrance…mmmmm. The result: a rich and versatile broth that can be used to enhance flavor in soup, pasta, and bean dishes.
- 2 TBS olive oil
- 1 onion, peeled and quartered
- 1 head garlic, halved crosswise
- 1 bunch thyme
- 3-5 parsley sprigs
- 1 tsp black peppercorns
- 1 cup dry white wine
- 1 lb Parmesan rinds (we used around 10 rinds of varying sizes)
- In a large pot or dutch oven heat the oil over medium-high heat. Cook onion, garlic, thyme, parsley, and peppercorns, stirring often, until garlic has browned, about 5 minutes. Add wine and bring to a simmer. Cook until the liquid is reduced by half, about 4 minutes, scraping up any brown bits.
- Add 8 cups water and Parmesan rinds. Bring to a boil and the reduce heat and simmer for about 2 hours. You will have to stir occasionally to prevent cheese from sticking to the bottom of your pot.
- After 2 hours, strain your broth through a fine-mesh sieve (we used a colander and cheese cloth) into a large bowl.
Details: Yields about 4 cups of broth.