Pink Parm Broth

Parmesan rinds add richness and umami to a steamy broth of flavorful produce, white wine, and aromatic herbs. Red onions make the mixture blush with warmth. This broth is soul-soothingly flavorful on its own, but it can also be used to make your favorite soup or stew.

Pink Parm Broth
Adapted from Bon Appetit

2 tablespoons olive oil
1 red onion, peeled, quartered
4 multicolored carrots, peeled and cut in thirds
1 pound Parmesan rinds
2 lemons, halved
1 bunch thyme
1 bunch sage
1 teaspoon black peppercorns
1 cup dry white wine
8 cups water

Place red onion, multicolored carrots, parm rinds, and lemons in a large saucepan. Add thyme, sage, and peppercorns. Pour wine over and bring to a simmer over medium-high heat.

Add 8 cups water; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent cheese from sticking to bottom of pot, until broth is flavorful and reduced by half, about 2 hours.

Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).

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