Randy Chandler
Parmesan cheese is a delicious addition to soups, adding a nutty flavour and a creamy texture. The best way to add parmesan to soup is to use the rind, which is the outer edge of the cheese that hardens over time but still contains a full flavour. Simply toss the rind into the pot and let it simmer with the other ingredients. You can also grate the parmesan finely and slowly add it to the soup while stirring, so it dissolves evenly.
| Characteristics | Values |
|---|---|
| Type of cheese | Parmesan |
| Cheese form | Rind or freshly grated |
| Quantity | 1-2 ounces |
| Method | Add to soup while cooking or blend with broth separately |
| Common issues | Cheese sticks to spoon, muddies texture, leaves stringy bits |
| Solutions | Use a blender, add slowly while stirring, pour soup into new pot |
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Use Parmesan rind
Parmesan rinds are loaded with rich, umami flavour and can be used to add depth to soups. They can be stored in a zip-lock bag in the freezer for up to a year and used straight from frozen.
To use Parmesan rinds in soup, simply drop one or two into a pot of simmering soup. Allow it to simmer for at least 30 minutes or up to a few hours. The rind will become malleable in the heat, but won't completely disintegrate, so be sure to remove it from the pot before serving.
If you prefer to have small cheesy bites in your soup, you can chop the rind into little cubes before adding it to the soup. You can also cut the softened rind into small morsels and stir them back into the pot.
It is important to note that not all Parmesan rinds are created equal. The rinds of domestic Parmesan may be waxed or otherwise treated, so it is recommended to use Italian Parmigiano Reggiano, which has an untreated rind.
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Grate it finely
Grating parmesan cheese finely is a great way to add flavour to your soup without affecting its texture. Parmesan has a unique flavour that contributes three of the four secrets to delicious food: saltiness, fat, and acid. It also adds umami, the so-called "fifth flavour", which roughly translates to savouriness or deliciousness and lends a full feeling to the mouth.
To grate your parmesan cheese finely, use a microplane grater or a box grater. Slowly add the grated cheese to your soup while constantly whisking or stirring. This technique will help the cheese dissolve evenly throughout the soup without creating clumps.
Another option is to use a blender or food processor to achieve a "powdery" consistency before adding it to your soup. This method ensures the cheese melts and incorporates evenly into the liquid.
You can also try adding the grated parmesan to a small amount of hot broth and mixing it into a paste before incorporating it into your soup. This technique will help distribute the cheese evenly and prevent clumping.
While grating parmesan cheese finely can enhance the flavour of your soup, it's important to note that it may not provide the same depth of flavour as using a chunk of parmesan or the parmesan rind, which is known to add a nice nutty flavour.
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Add it slowly
Parmesan cheese is a great way to add depth and flavour to soups. However, it can be tricky to incorporate it into your soup without it clumping together or sticking to your spoon. Here's how to do it slowly and effectively:
Firstly, it's important to grate your Parmesan finely. A microplane grater is ideal for this, but if you don't have one, a standard box grater will also work. Grating the cheese will create a larger surface area, allowing it to melt more easily and evenly. It will also help to distribute the cheese throughout the soup, enhancing the flavour in every bite.
Next, you'll want to slowly add the grated Parmesan to your soup while it's still hot. Remove the soup from the heat source to prevent it from boiling or simmering, which can cause clumping. Then, gradually add a spoonful or two of grated Parmesan at a time, whisking continuously. This technique ensures the cheese melts evenly and smoothly throughout your soup.
If you're working with a larger batch of soup, you can also use a blender or food processor. Add your hot soup to the blender, then slowly incorporate the grated Parmesan while the blender is running. This method ensures a smooth, even consistency.
Remember, adding Parmesan slowly and whisking continuously is key to preventing clumping and creating a smooth, flavourful soup. Whether you're making a small batch or a large pot of soup, taking your time and slowly incorporating the cheese will elevate your dish.
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Use a blender
Using a blender is a great way to add Parmesan cheese to your soup. This method is especially useful if you want to avoid the feathery fluff that can come from using a Microplane grater on a block of hard cheese. Grated or shredded Parmesan cheese is best for blending into soup.
If you're making a brothy soup, you can use a blender to create a cheese sauce with Parmesan, milk, flour, and butter, and then add this sauce to your soup. This will help you avoid the globs of cheese that can form when you add cheese directly to a broth.
You can also use a blender to puree your soup after adding Parmesan to it. If you like your soup chunky, blend it minimally or not at all. If you prefer a smooth soup, use a high-speed blender for a silky texture. If you're using an immersion blender, be sure to fill the container no more than halfway and hold a kitchen towel over the lid to prevent splatters.
If you're adding a Parmesan rind to your soup, you can use a blender to puree the soup after simmering the rind in the broth. The heat will soften the rind, releasing its flavor into the soup. If any rind remains after simmering, you can either discard it or cut it into bite-sized pieces to stir back into the soup.
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Freeze leftover rinds
Leftover parmesan rinds can be saved in the freezer in a zipper-lock bag and used later to add depth to recipes like soups and broths. The hardened end of a parmesan wedge still has a lot of umami left to give. The rinds are packed full of flavour and can be used to enrich sauces, soups, stews and more. They can be added to a pot of tomato soup, minestrone, or vegetable soup. They can also be used to make a Parmesan broth, where the rind is cooked with onion, garlic, bay leaf, parsley, thyme, and peppercorns in olive oil, then simmered with wine and cold water. The broth can be used in risottos, capellini en brodo, or a pot of brothy beans.
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Frequently asked questions
To avoid Parmesan cheese sticking to your spoon, grate it finely and slowly add it to the soup while stirring. You can also use a blender or food processor to get a "powdery" consistency. Another option is to add the cheese to the soup when it is off the heat.
You can add the Parmesan cheese rind straight to the soup with the broth. The heat from the soup will be enough to blend it in. You can also heat the broth and rind over high heat and let it simmer until the rind has melted.
You can store Parmesan cheese rinds in a zipper-lock bag in the freezer to add depth to recipes like soups.
