It’s such a waste to throw out the Parmesan and Pecorino Romano rinds left over from grating. These two cheeses are not waxed and the rinds can easily be saved in the freezer in a plastic bag until you have enough collected to make broth. Check with the cheese department of your grocery store or supermarket—many will sell their leftover cheese rinds at an economical price, which can give you a head start with your collection.
This cheese broth has an enticing aroma and a rich taste with lots of depth, and it can be the versatile base for any number of easy and delectable soups…. We give you three ideas.
Yields about 10 cups
Prep time: 20 minutes
Simmering time: 1½ hours
1 tablespoon olive oil
1 large onion, coarsely chopped
1 head garlic, cut in half horizontally to expose the cloves
1 cup dry white wine
Handful of fresh thyme sprigs
Handful of fresh parsley sprigs
3 bay leaves
1 teaspoon whole black peppercorns
1 pound Parmesan and/or Pecorino Romano cheese rinds
12 cups water
In a large soup pot on medium heat, warm the olive oil. Add the chopped onions and halved garlic head and cook for 5 to 6 minutes, stirring frequently, until the onion is translucent and the exposed sides of the garlic are browned. Add the wine and cook for about 5 minutes, scraping the bottom of the pot to loosen any browned onion. Add the thyme, parsley, bay leaves, peppercorns, cheese rinds, and water.
Bring the water to a near boil, then reduce the heat, cover the pot, and simmer gently for about 1½ hours. Stir once in a while to prevent the cheese rinds from sticking to the bottom of the pot. The broth will reduce by a couple of cups.
Strain the broth through a colander, pressing on the solids to release all the tasty liquid. Use the broth to make one of the suggested soups below, or use it in a fabulous soup you invent.
• With pasta, peas, and spinach: Start with about 4 cups cheese broth. Add some filini pasta (filini means “little cat whiskers” in Italian) or other small, fine pasta (about 1 cup, 4 ounces dry). You can cook the pasta first in water as usual, or cook the pasta in the broth (the pasta will thicken the broth and reduce the amount of liquid a bit), or add about 2 cups leftover pasta. Add about 1 cup green peas, 2 cups baby spinach, and a tiny pinch of nutmeg. Season with salt and pepper to taste. Serve sprinkled with a little grated Parmesan or Pecorino Romano cheese.
• With potatoes and cabbage: In a couple of teaspoons of olive oil, sauté a thinly sliced small onion and a potato, peeled and cut into thin bite-size pieces, for a few minutes, until the sliced onions are translucent. Add about 4 cups cheese broth and simmer until the potato pieces are tender. Meanwhile, add half a small mild red hot pepper, seeded and minced, and some shredded cabbage (a cup or two—you can use packaged slaw mix for convenience). Season with salt and pepper to taste and sprinkle a little grated Parmesan or Pecorino Romano cheese on top.
• With rice and greens: Sauté a thinly sliced small onion and about 2 cups finely chopped endive or escarole in 2 teaspoons olive oil. Add about 4 cups cheese broth and a cup or two of cooked rice. Season with salt and pepper to taste. Serve sprinkled with a little grated Parmesan or Pecorino Romano cheese.
Any of the Cheese Broth Soups make a satisfying easy meal with White Bean and Olive Sandwich and a crisp salad, such as Spring Greens and Vegetables with Shallot Vinaigrette or Kale, Jicama, and Orange Salad. Finish your meal Italian style with fresh fruit and Easy Lemon Butter Cookies or Espresso Shortbread.