Description
Rich and flavorful Parmesan broth is surprisingly easy to make. Perfect for soups, risottos, or enjoyed on its own.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 large onion, quartered
- 1 large head of garlic, sliced cross-wise
- 2 quarts (1893 ml) of water
- 8 ounces (227 g) Parmesan rinds
- A few sprigs thyme
- A few sprigs parsley
- 1 bay leaf
- 1 tsp whole black peppercorns
Instructions
- Sautéing the Vegetables (Optional): If choosing to sauté the vegetables first, heat the olive oil in a large soup/stock pot over moderate heat. Add the onion and garlic and cook until they begin to soften and brown slightly.
- Adding Ingredients: To the pot, add the water, Parmesan rinds, thyme, parsley, bay leaf, and peppercorns.
- Simmering the Broth: Bring the mixture to a simmer and let it cook, partially covered, for at least 1 hour. For a deeper flavor, you can extend the simmering time up to 2 hours.
- Straining the Broth: Once the broth has simmered sufficiently, strain it to remove all the solids, leaving a clear, flavorful broth.
Notes
- For a vegetarian broth, omit the olive oil and simply add all ingredients directly to the water.
- To intensify the Parmesan flavor, use both rinds and finely grated Parmesan cheese (about 1/4 cup).
- Store cooled broth in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 1
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 10