Parmesan rinds in soup?
I heard that you can use parmesan rinds to flavor soup. Now I have a collection of them but I have not tried anything yet.
Any tricks or tips?
Try it with minestrone or something - just stick it in, it adds great flavor. (Don't ladle it into a soup bowl though!)
There's really nothing to it! You just put the rind in as you allow your soup to simmer. I keep the rind in the leftovers, even freeze it. The one thing I'll say is that you need to be sure to UNDERsalt just a tad because salt will leech from the rind and increase the salinity of your soup.
Use in stews, sauces and broths too!
Yes, that's a good tip. They can be frozen until ready to use.
Use them to flavor boiled greens as well: spinach, etc.
I put the parmesan rind in the pot with the turkey carcass when I make the base stock for turkey minestrone soup. After simmering for about 4 hours, most of it melts away leaving just a small rubbery blob stuck to the bones.
I use a parmesan rind in my bolognese sauce, totally divine! (Do cut the salt you add as someone else mentioned. Keep tasting to see if it's just right.)