Parmesan rinds in soup?

[atheorist]

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?

[JamesR]

the rind itself is edible as well (after it's been cooked in the soup)....you can cut it into matchstick-sized pieces and scatter a few on top of each bowl.

[Olivia]

I too keep them in the freezer (so I don't have to worry about mould). The only trick/tip I can offer is to make sure it doesn't sink to the bottom of your soup so it doesn't stick and burn.

[ballulah]

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.)

[Melanie Wong]

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.

[Cheese Boy]

Yes, that's a good tip. They can be frozen until ready to use.

Use them to flavor boiled greens as well: spinach, etc.

[monavano]

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!

www.houndstoothgourmet.com

[markabauman]

Just make sure you remember to take it out when the soup is done, or at least when served. I embarrasingly once inadvertantly served a piece of rind to someone!

[laurendlewis]

Try it with minestrone or something - just stick it in, it adds great flavor. (Don't ladle it into a soup bowl though!)