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Parmesan Soup

Jen Phanomrat

Give Parmesan rinds new life with this heartwarming vegetable soup.

Parmesan Soup

Ingredients

  • 1/4 pounds pancetta, diced

  • 1/2 onion, thinly sliced

  • 2 cloves garlic, minced

  • 5 cups water

  • 2-3 parmesan cheese rinds, paper removed

  • 2 bay leaves

  • 2 sprig thyme

  • 6-8 fresh parsley leaves

  • 2 cups swiss chard leaves, roughly chopped

  • 1/2 cup baby red potatoes, cubed

  • Salt and pepper to taste

Instructions

  1. In a pot on medium-high, brown the pancetta. Then add onion and garlic, and cook until softened. Meanwhile, make a bouquet garni by wrapping the bay leaves, thyme, and parsley with string and set aside.

  2. Reduce heat to medium and add water, parmesan rinds, and bouquet garni. Bring to a boil and then lower the heat to simmer for 40 minutes.

  3. After 40 minutes, season with salt and pepper, add potatoes, and cover. Allow to simmer and cook for another 10 minutes, and then stir in the swiss chard. Cook until the potatoes and swiss chard are tender.

Parmesan Soup
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Transcript

- If you've been throwing away Parmesan rinds, stop it right now because I'm going to show you how to make a delicious soup out of them. It's like turning one man's trash into treasure in my belly. To start the flavor base of the soup, of course you need the Parmesan rinds, but also some pancetta. So I'm going to add a little bit of oil to a pot and brown 'em up. Make sure to really move it around in the pot, so that each and every bit can get nice and crispy. You could just throw all the ingredients in a pot and let it boil but by doing this step first you really bring out the flavor of the pancetta. Then add in some sliced onion, along with a little garlic. While that's doing it's thing, I'm gonna show you how to make a flavor bomb in the form of a bouquet garni. I've got some cheese cloth here and a little bit of string to tie it all up in the end and you can use whatever herbs you like. I'm gonna go with some thyme, parsley, bay leaves, some fresh ones and whole black pepper corns. So just break up the bay leaves, scrunch up the thyme, parsley and those black pepper corns. Then create a little bundle of joy. It's my kinda baby. Secure that string really well. The onion and garlic look nice and softened, now it's time for the water. Then drop in the bouquet garni and the Parmesan rinds. Cover it up and bring it to a boil. What's gonna happen here is that a lot of flavors are gonna be spread around, that Parmesan is gonna turn the broth a little bit milky, it's gonna be so beautiful. While that's going I'm gonna prepare my Swiss chard by just tearing off that stem. If you're cooking this for a long long time, you could leave it but this is kind of a quicky soup. Then roughly chop it up. That looks good, now I have some baby red potatoes that I just diced up. This is a good size so that can cook really quickly. It's been about 40 minutes, that broth looks amazing but before you can add anything to it, you gotta take out that bouquet garni, just set it aside. Then add a little bit of salt. You need to watch out with the salt here, you've got the pancetta and the Parmesan so just taste as you go. My baby potatoes go in, then cover it up and cook it for about 10 minutes until the potatoes get nice and tender. Last but not least, the Swiss chard. They just need about a couple minutes. I am ready to ladle up a nice serving here. Get some of the potatoes, the onion, the Swiss chard, and don't forget a little piece of Parmesan, 'cause it gets a little soft and you can nibble on it as you're drinking the soup. And there you have it, Parmesan soup. Oh man, this smells like a hug. Let's see if it tastes like one. Ooooh.