Recipes

Categories
More >

Cheese Rind Soup

Zuppa di Crosta di Formaggio

Serves 6-8

Ingredients

1 1/2 tablespoons butter

1 Tsp Filippo Berio Extra Virgin Olive Oil

1 medium onion, thinly sliced

3 stalks celery, finely chopped

1/4 cup minced flat-leaf parsley

1 large sprig fresh rosemary

3 cups thinly sliced zucchini

8 cups hot water

2 chicken boullion cubes

1 3x5 inch piece parmigiano-reggiano cheese rind - or more if you have it.

1 cup long grain white rice

Fine sea salt and freshly ground pepper to taste.

Directions

In soup pot, heat the butter and olive oil until hot. Add the onion, celery, parsley, and rosemary and cook over low heat until the vegetables soften. Add the zucchini and cook for 2-5 minutes. Add the water, boullion cubes and cheese rind and bring to a boil. Lower heat and let simmer 30 minutes.

Add the rice, raise the heat to medium-high, and cook until the rice is al dente, about 15 minutes. Season with salt and pepper.

Remove the cheese rind from the pot and, with a small knife, scrape off any remaining cheese. Add it to the soup and discard the rind.

Serve.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!