"A chunk of a hard Italian cheese rind is a great trick to boost flavor and depth in your soup stock. It's also an efficient no-waste use for any dwindling pieces of Parmigiano-Reggiano and pecorino Romano cheese stashed in your fridge. These pieces are flavor bombs, imparting salty, piquant, umami goodness into your soup. When a hunk is added to the stock, the rind softens and begins to break down, infusing its essence into the broth, deepening its flavor"
"In this recipe, sweet and nutty butternut squash balances the tomato acidity of the broth. Hearty farro grains are added for a vegetarian infusion of protein and texture, and nutrient-rich kale leaves dutifully wilt and soften, winding throughout the warm broth. When choosing farro for this soup, use semi-pearled farro, which cooks in about 30 minutes and retains some of its nutrients."
Sweet, nutty butternut squash balances tomato acidity in a tomato-based stock. A chunk of Parmigiano-Reggiano or pecorino Romano rind imparts salty, piquant, umami depth as it softens and breaks down in the stock. Semi-pearled farro cooks in about 30 minutes and provides a chewy texture and vegetarian protein; whole farro requires soaking and longer cooking, while pearled farro cooks fastest but loses nutrients. Chopped kale wilts into the warm broth for color and nutrients. Simmering melds flavors into a comforting winter soup. Active and total time are 45 minutes; yield serves 4 to 6.
Read at www.mercurynews.com
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