Tell me about cheese rinds in soup,please.
Now and then, I see a reference or two on threads here about using up leftover Parmigiano rinds in soup stock. Which soups? How much cheese? When does it go in?
Minestrone, beans and greens soups, vegetable soup. Think stuff-in-broth soups where you'd welcome the flavor of parmesan, or maybe grate some atop a bowl. I just save the rinds when I've cut away as much cheese as is practical (so they probably have a half-inch or so thickness including the rind and the hard cheese adjacent). Toss them in when you add the stock and start simmering. They kind of collapse, but pulled out when the soup's done, they make a nice cook's treat.
I agree with everything posted. Give it a try, you'll want to do it all the time from now on . . . . I would let it simmer in the stock (or soup depending what type of soup) for a good 20 minutes - it can go longer for sure. I do it similarly to C McGrath's post above. I do find it adds a little Parm flavor but agree it really makes the broth much more complex in general.
I have done it in:
and many more