Micah Meals
Parmesan Rind Soup
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1 red onion
6-8 slices of bacon (can also use pancetta)
Large carrot
2 celery ribs
Parsley (leaves and stalks)
3 red potatoes
10-20 cherry tomatoes
Rind of Parmesan cheese cut up in cubes (I use almost the whole rind from a wedge of cheese from Costco. If you don’t have Parmesan rind, you can use cubed Parmesan cheese.
1L chicken stock
Olive oil
salt
pepper
Optional garnish
pesto (1 cloves garlic, 2 handfuls of pine nuts, one large handful of basil, 30g Parmesan cheese, 2-3tbsp olive oil)
toasted bread
Parmesan cheese
Instructions
In a large stock pot or 5-6qt Dutch oven add olive oil and bacon on a medium-high heat and cook for 2-3 minutes.
Add onion, carrot and celery and sweat for 5 minutes.
Add parsley stalks and cook for an additional 5 minutes.
Add chicken stock as well as potatoes and tomatoes.
Bring to the boil and cover. Reduce heat to a simmer and cook until potatoes are knife tender (25 minutes).
10 minutes into the simmering, add in the cubed Parmesan rind.
Once the potatoes are done, add in cut up parsley leaves. Stir and serve.
Pesto
Add minced garlic and pine nuts to a mortar and pestle and crush. Add 3tbsp of olive oil.
Add 30g of grated Parmesan cheese.
Add sliced basil and crush until at desired consistency. Serve on top of soup with Parmesan cheese and bread.
Notes
https://youtu.be/mTINFUTXUyY?si=BXTSq7td_UtBWrMJ
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