Until today! Julia was just telling me about this parmesan broth soup recipe she is going to try tonight with a friend, and that got my mouth watering for the same thing. I did a quick google search, and now I think we're going to take a crack at it tonight too! Maybe she and I can do a taste-test comparison of our two recipes, and I'll report back with the winning version tomorrow.
Here's the recipe I'm going to try... Fingers crossed!
- Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rinds and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.
- Discard the cheese rinds and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.
I have high hopes for this broth. I'm thinking served with a garlicky-thymey crostini (aka. a little piece of toast) this is going to be just delicious! If you need a little guidance on the crostini front, check out this tasty looking recipe for a garlic-and-leek crostini. High concept!