Thursday, March 19, 2015

Parmesan Broth

I've been meaning to share this recipe for a while, so here it goes!  We had a plethora of parmesan rinds that we needed to use (we love our fresh parm!).  I googled parmesan soup and came across this gem from The Smitten Kitchen.  The way she described the broth was so enticing, I knew I had to make it.



I was so excited to make this recipe, and she was right about how amazing it is.  It is the best broth you will every have.  It's velvety, rich and so luscious.  I can't wait until we have enough rinds to make this again.  Side note: you can usually find rinds at stores like Whole Foods for a reasonable price.



I didn't have the white beans or kale that she used in her recipe, but I did have tortellini. I made a small change in water quantity to her original recipe to compensate for cooking the tortellini in this mouth-watering broth.  The end result was awesome.

Parmesan Broth with Tortellini

Broth
8 ounces cheese rinds
7 cups water
1 large onion, peeled and quartered
3 cloves garlic, peeled and smashed
1/2 teaspoon whole peppercorns
Handful of flat-leaf parsley
Salt, to taste

To serve
1 - 10 oz package of fresh tortellini (we used cheese)

Make the broth: Bring all broth ingredients to a boil in a large pot, then reduce it to a simmer. Simmer for one hour. Pour broth through a strainer. Your yield should be approximately 4 1/2 cups. You can use this right away or cool it before storing it.

Tortellini time: Bring the strained broth to a boil and cook tortellini according to package directions.  Serve in a big soup bowl and enjoy!  Makes about 2-3 meal size servings.



I hope you enjoy this just as much as we did! What is your favorite soup?

1 comment :

  1. Sounds yummy to me! My favorite soup is a chicken, veggie, tortellini soup recipe that I discovered over the winter. I'm a sucker for all things tortellini, so it was bound to be a hit.

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