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Parm Broth

Christine Tizzard
Print Recipe
Course broth, Soup, stock
Cuisine Italian
Servings 6 cups

Ingredients
  

  • 8 cups water
  • 1 lb. Parmesan rinds, rinsed and trimmed of any unwanted spots
  • 1 bay leaf
  • 1/2 onion
  • 12 whole peppercorns
  • small bunch parsley stems

Optional Add-Ins

  • A few smashed garlic cloves
  • Aromatics e.g., celery stalks, leek, a carrot, or some fennel
  • Sage leaves or sprigs of thyme or oregano

Instructions
 

  • Place all of the ingredients, including the optional add-ins, in a stockpot and bring to boil. Reduce to a simmer and cook for up to 2 hours. After 1 hour, taste,and if it is to your liking, it’s done. If not, simmer up to 1 hour longer, tasting along the way.
  • Strain and let cool, then store.
Keyword broth, cheese, cheese rinds, Parm broth, Parmesan, Parmesan cheese