Parmesan Broth

By CheeseDiva

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, quartered and peeled
• 2 garlic cloves, crushed
• 1 fennel bulb, roughly chopped*
• 1 Parmigiano Reggiano rind
• 1/2 parsley bunch, stems and leaves
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon thyme

Details

Servings 1
Adapted from culturecheesemag.com

Preparation

Step 1

Heat olive oil in a large soup pot. When hot, add the onion, garlic, and fennel. Cook over moderate heat until the vegetables have softened and are beginning to brown. The more caramelized the vegetables are, the deeper the flavor of your broth will be.
Add 2 quarts of water and the rest of the ingredients. Bring to a simmer and simmer for 3 - 4 hours, until the Parmesan rind has become soft. Strain the broth before use.