Parmesan Broth with Lemon, Chicken & Spinach | Williams-Sonoma Taste
Chicken soup soothes the soul, and our version will help you start the year off on a comforting, cleansing note without sacrificing flavor. This recipe comes together quickly when you…
NYT Cooking: A simple dish of creamy, thin-skinned beans and broth on toast is easy to make, and a comfort to eat alone or feed a crowd. If you make the beans ahead of time, they can keep in the fridge for 3 days, but may need a splash of water added when you heat them up. The broth is a great way to make use of Parmesan rinds, if you happen to be saving those, but if you don’t have any lying around, you ca...
Parmesan Broth with White Beans and Kale - Hello Fun Seekers
You don’t throw away those end rinds of Parmesan cheese, do you? Please don’t. Ever. Take them and place them in a freezer baggie and freeze them for future use. Or, next time you are at a grocery store that has a nice cheese section, look around, sometim
NYT Cooking: A comforting soup with texture and bulk provided by barley. Parmesan rinds, simmered here in the same way that a ham bone might be used in France or Italy, contribute great depth of flavor to this wonderful, comforting soup. I love the added texture and bulk provided by the barley.<br/>
Why You Should Always Save Parmesan Rinds
There are certain ingredients that chefs regularly use to elevate their food beyond the status of what us mere mortals can create. Shallots are one. Good, real Parmesan cheese is another. And the rind of that real Parmesan cheese just so happens to be one of the culinary world's biggest kept secrets.