Garlic and parmigiano-reggiano broth
Instructions:
- Peel the garlic cloves. (If you lightly crush each clove with the side of a heavy knife, the papery skins come loose easily.) Cut the cloves in half and discard any green sprouts because they will make the broth bitter. Coarsely chop the garlic and transfer into a large soup pot. Add the stock, cheese rinds, parsley, bay leaf, sage, thyme sprigs, cloves, allspice, salt, and pepper. Bring just to a boil over high heat, reduce the heat, and gently simmer until the liquid reduces to 8 cups. Do not let the broth return to a boil or it will become cloudy and bitter. Taste the broth; it should be flavorful enough to serve as soup. If not, continue simmering until the broth reduces further and concentrates the flavors.
- Strain the broth through a mesh sieve and discard the solids. (Some find the softened cheese rinds to be delicious. It’s chewy, like beeswax.) Stir in the oil.
- If serving the broth as soup, season with salt and pepper and top with more cheese. If using as stock in other recipes, add no more seasoning. Cool, cover, and refrigerate for up to 3 days or freeze in airtight containers for up to 3 months.
- Variation: To bulk up this broth into a more substantial soup, stir in some cooked pasta, rice, or lightly cooked vegetables. I love to poach an egg in a portion of the broth and serve them together in a warm bowl. Another egg option is to pour 2 beaten eggs into the barely simmering broth and stir with a fork until wispy strands appear. In Italy, they call this stracciatella, a word that means little rags, which is exactly what the eggs look like after they cook in the broth.