Parmesan Broth

Ingredients

• •1 head halved head of garlic
• •1 whole quartered onion
• •2 tablespoons olive oil
• •1 handful thyme
• •3 sprigs parsley
• •1 leaf bay leaf
• •1 teaspoon black peppercorns
• •1 cup dry white wine
• •1 pound Parmesan rinds
• •8 cups water

Cooking Instructions

1. 1.

   I start by sautéing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a cup of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 cups of water.

   20 min

2. 2.

   The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (I stir every now and then-the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.

   120 min