The Washington Post

Chat Leftovers: The same old rind

Greetings, all. If it's Wednesday, it must be time for the Free Range chat. Don’t feel talkative? Immerse yourself in today’s great Food stories, and you’re sure to come away with something you’ll want to know more about. You have a fine choice this week: Round 1 of Beer Madness; why you might want a mortar and pestle in your kitchen; and a profile of highly regarded Baltimore chef Spike Gjerde,

So punch in at noon today, and we’ll be there. Meanwhile, here’s a leftover question from a previous chat:

I’m on a soup kick, making a different soup every week to take for lunches. I’ve read (maybe here?) about putting a Parmesan cheese rind into soup for added flavor, and I’m wondering what types of soup would be best for that? My next soup is a spicy pumpkin, and the cheese rind somehow doesn’t seem right.

I agree with you about the spicy pumpkin. Here’s an easy way to think about it: If your soup would benefit from a sprinkling of grated Parmesan on top, then it would mostly likely also profit from a close personal relationship with a Parmesan rind.

What that means: many tomato soups and tomato-based soups. Minestrone. Italian wedding soup. Vegetable soup. Tuscan white bean soup. Cauliflower soup. You can probably think of many more.

There are other, non-soup uses for the rinds, including stews, tomato sauces and risottos.

If you have a rind on hand but no soup to put it in right away, you can wrap it and toss it in the freezer, where it will keep for several months. Then, when the time comes to use it, just drop it into the soup or stew pot. Remember to remove it before you serve guests — or yourself — and you’ll be fine.


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