Cheese Rind Soup - {Zuppa Di Crosta Di Formaggio} Recipe - Cooking Index
Cheese Rind Soup - {Zuppa Di Crosta Di Formaggio} Recipe - Cooking Index
This soup gets its flavor from the rinds of Parmigiano-Reggiano cheese, an ingenious Italian habit I learned from Nonna Galasso. When cheese ends can no longer be grated because they are too hard, toss them into the soup pot, where they soften and produce a wonderful, nourishing soup. Save your Parmigiano-Reggiano cheese ends and use them in vegetable, meat, and bean soups. Despite its simplicity, this first-course soup is well suited to any occasion.
Cuisine: Italian| 1 1/2 tablespoons | 22ml | Butter |
| 1 teaspoon | 5ml | Olive oil |
| 1 teaspoon | 5ml | Onion - thinly sliced (medium) |
| 3 | Celery ribs - thinly sliced | |
| 1/4 cup | 23g / 0.8oz | Minced flat-leaf parsley |
| 1 | Large sprig fresh rosemary | |
| 3 cups | 711ml | Thinly-sliced zucchini |
| 8 cups | 1896ml | Hot water |
| 2 | Chicken bouillon cubes | |
| 1 | Parmigiano-Reggiano cheese rind | |
| = (3" by 3", or more if you have it) | ||
| 1 cup | 160g / 5.6oz | Long-grain white rice |
| Fine sea salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a soup pot, heat the butter and olive oil until hot. Add the onion, celery, parsley, and rosemary and cook over low heat until the vegetables soften. Add the zucchini and cook for 2 to 3 minutes. Add the water, bouillon cubes, and cheese rind and bring to a boil. Lower the heat and let simmer for 30 minutes.
Add the rice, raise the heat to medium-high, and cook until the rice is al dente, about 15 minutes. Season with salt and pepper.
Remove the cheese rind from the pot and, with a small knife, scrape off any remaining cheese. Add it to the soup and discard the rind. Serve.
This recipe yields 6 to 8 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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