food for thought

by michelle

zucchini, parmesan and basil soup

with one comment

Do you keep those rinds from parmesan?  Here’s a truly delicious way to use them and to eat your greens.

The first step for this soup is to make a stock from the parmesan rinds. A pressure cooker helps to shorten this process. Cut 4 -6 pieces of rind into small pieces and cook them in 1 litre (1 quart) of water until they are almost melted away. This will take 20-30 minutes in a pressure cooker and 2-3 hours in a pot and may need more water. Meanwhile, in a large saucepan sauté 1 chopped onion and 4-5 chopped zucchinis in some olive oil. Season to taste. When you’re satisfied that you’ve extracted the most out of the parmesan rinds, strain the stock into the saucepan and continue to cook until the zucchinis are just soft. Purée the soup with a stick blender or food processor until the mixture is emulsified then add fresh basil leaves and process again. Check the seasoning before serving with a drizzle of olive oil.

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Written by michelle picker

October 25, 2017 at 12:08 am

One Response

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  1. Mmm. I love a bit of Parmesan rind in my soups, especially tomato and pasta soup.

    calendars4kids

    October 25, 2017 at 1:13 am


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