Today’s kitchen tip is super simple:
Don’t throw out your Parmesan cheese rinds!
I am talking about that hard bit of cheese you are left with, after you have grated all you can from your Parmesan cheese.
Don’t throw it out! Save it!
Because you can throw it in your soup stock as its simmering away, to boost the flavour. It is subtle, but delicious.
Just throw the pieces in a small ziplock bag and store in the freezer until you are making soup. Simply throw one or two pieces in along with your usual ingredients, and cook as usual. Don’t forget to remove the rind if you are pureeing the soup, or before serving.
Easy, but worth doing. Try it.