ezRecipe-Zee: Cooking Recipe: How to make Cheese Rind Soup

Cheese Rind Soup - {Zuppa Di Crosta Di Formaggio}

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Date Added:	February 29, 2008
Calories:	119
Serves:	8
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Soups / Stews

Ingredients:

1 1/2 tablespoons   butter
1     teaspoon      olive oil
1     medium        onion
3                   celery ribs
1/4   cup           minced flat-leaf parsley
1                   large sprig fresh rosemary
3     cups          thinly-sliced zucchini
8     cups          hot water
2                   chicken bouillon cubes
1     piece         Parmigiano-Reggiano cheese rind
                    = (3" by 3", or more if you have it)
1     cup           long-grain white rice
                    Fine sea salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

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.
Comments: 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.

Notes:
Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995)

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 119

Calories from Fat 23.4%

Total Fat

Cholesterol

6mg

Sodium

230mg

Carbohydrate

20g

Dietary Fiber

Protein

Points 3

Exchanges: 1 Grain(Starch)

Rating: ()

Added On: February 29, 2008

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