Soup: Parmesan Stock
by Lishka DeVoss

INGREDIENTS

1.5 tablespoons extra-virgin olive oil
1/2 large onion, chunked
7 garlic cloves, cut in half crosswise

6 cups water

BOWL (bouquet garni bag):
4 (or more) small Parmesan rinds
1 tbsp parsley
1 tsp thyme
1 tsp whole black peppercorns
1 dried bay leaf

PREPARATION

1. In a large Dutch oven or heavy pot, lightly brown onion and garlic in oil.

2. Add BOWL and water; bring to a boil, then simmer (partly covered) until broth is cloudy and tastes strongly like Parmesan — about 2 hours. Stir occasionally.

3. Strain the broth through a fine-mesh sieve, pressing vegetables and BOWL to extract as much liquid as possible.

NOTE: Refrigerate up to 1 week or freeze up to 3 months.

Updated 2024-05-17

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