The Secret To A Flavorful Soup: Parmesan Rinds

One of the easiest ways to add flavor to soups, stews, and even braised meats is to toss a rind of parmigiano reggiano into the pot and let it simmer.  Though they're too hard to eat, the rinds of most hard cheeses are perfectly edible - it's the same cheese as the stuff you've been grating, just dried out from exposure to the air.

It brings a salty, umami-rich depth to any dish - and you get an extra use out of that precious wedge of Parmigiano Reggiano!

Try it with my Winter Minestrone, Pastina Soup, Pomodoro Sauce, or Pork Ragout. Or, make up a batch of my Parmesan Brodo for a hearty vegetarian broth to swap in for chicken stock in any recipe.