Enhance chicken soup broth!

[Brutus]

Want to really put a magnificent flavour into your chicken/rabbit soup broth?

Here's how, once done preparing your broth, use the Italian cheese called,
pave vecchio, USE the cloth skin & about 1/4 inch of cheese adjactent to the outer 'skin.'
Now the cheesecloth or linen fabric, and anything remaining stuck to it, MUST BE RECAPTURED after use.

So get a tea strainer or something similar to catch all the cheese debris, and cook/boil, in the chicken broth for about 45 minutes or so, at a rolling boil.

You will know when done, as there will be little tiny reddish colored cells or droplets suspended on the surface of the soup.

Ensure to catch all solid debris out, whether by straining or in a metallic strainer of sorts.

Continue making your homemade soup, via your favorite method, but the enhancement of the soup flavour will be unprecedented! You will wish you knew this 'secret' sooner.

Cheers...............

 

[sjemac]

Want to really put a magnificent flavour into your chicken soup broth?

Here's how, once done preparing your broth, use the Italian cheese called,
pave vecchio, USE the cloth skin & about 1/4 inch of cheese adjactent to the outer 'skin.'
Now the cheesecloth or linen fabric, and anything remaining stuck to it, MUST BE RECAPTURED after use.

So get a tea strainer or something similar to catch all the cheese debris, and cook/boil, in the chicken broth for about 45 minutes or so, at a rolling boil.

You will know when done, as there will be little tiny reddish colored cells or droplets suspended on the surface of the soup.

Ensure to catch all solid debris out, whether by straining or in a metallic strainer of sorts.

Continue making your chicken soup, via your favorite method, but the enhancement of the soup flavour will be unprecedented! You will wish you knew this 'secret' sooner.

Cheers...............

I save all the rinds from my parmigiana reggianno cheese for similar purposes. really adds some flavour to any soup you make.

 

[Brutus]

sjemac

I save all the rinds from my parmigiana reggianno cheese for similar purposes. really adds some flavour to any soup you make.

Thanks for sharing dude!
I just got to ask.....did you learn this from a cookbook or word of mouth from friends?

Cheers.....nice to know I am not the only one doing this.....

 

[NB_GSXR]

I am excited to try this! Providing I can acquire this cheese that I can barely pronounce...

 

[sjemac]

Thanks for sharing dude!
I just got to ask.....did you learn this from a cookbook or word of mouth from friends?

Cheers.....nice to know I am not the only one doing this.....

Found a recipe in the New York Times for Roman Fish Soup that said to do that. I tried it. The soup sucked but I saw the benefits of the cheese rinds and began using it in other recipes to much more successful results.

 

[Ceska]

Great idea, I have never heard of this before. Can't wait to give it a go.

 

[Brutus]

Thanks sjemac!

 

[sjemac]

I find it works best when I'm making a starchy or creamy soup. When making Asparagus soup I put chicken broth, the white part of green onions or leeks, potatoes, aparagus, parm cheese rind and other seasonings in the pot and cook until the veg is tender. Then I pull the cheese rind out and a bunch of the asparagus and puree the soup with one of those little hand blenders. Add the asparagus back in and some cream and season with salt and pepper if needed. One of the very few "sort of" vegetarian dishes I enjoy.

 

[Ceska]

Good call on the cream based soups. I am going to try this in lobster bisque this weekend.

 

[alpha sniper]

where is a good place to go rabbit hunting outside of Abbotsford, B.C.

 

[Gatehouse]

I also use the rinds form Parmiagano in tomoato sauces. Just chuck them in and simmer...

 

[Brutus]

where is a good place to go rabbit hunting outside of Abbotsford, B.C.

Eh, no offence but I think you are in the wrong thread.

This is a sub-forum to Hunting, hence the title, Game Recipes.