Parmesan Broth

 

1 halved head of garlic

1 quartered onion

olive oil, enough to sauté garlic and onion

1 handful of thyme

Sprigs of parsley or celery leaves

1 bay leaf

1 shake of black peppercorns

1 C. of dry white wine

1 pound Parmesan rinds

8 C. of water

 

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 C. 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 C. of water. The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (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.