Just getting ready for a ride and enjoying a bowl of one of my all-time-favourite soups, which I have adapted from this recipe for Tortellini in Parmesan Broth from Epicurious.com ...
Gourmet | April 2006
This is an ideal recipe if you enjoy eating Parmigiano-Reggiano as much as I do - save those rinds! I keep mine in a plastic ziplock container in the freezer until I have four or five of them, then it is time to make soup. I begin by preparing two L. of stock - I generally use either 'Better Than Bouillon' turkey or chicken base. After the stock comes to a boil, thinly slice eight to ten cloves of garlic and add to stock, in addition to four or five bay leaves, and the cheese rinds. Cover soup pot and simmer for up to two hours.
While stock is simmering away, cook six (or so...) chorizo sausages over medium heat. Allow to cool, then slice and set aside. Mix a bit of water to pan scrapings and add to stock. Next wash a bunch of chard (rainbow chard works nicely), remove stems and chop coarsely, and set aside. With a slotted spoon remove rinds, bay leaves and garlic from simmering stock and then add the chorizo and chard. Lastly boil up a bunch of fresh pasta (two cups is fine), e.g. tortellini, for about three to five minutes, drain and then add to soup. You can add fresh chopped Italian parsley or cilantro to finish the soup, or not. As for garnish I like to top this soup with homemade croutons and more grated Parmigiano-Reggiano. Enjoy! And save those rinds!
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