Stock Market 101: Parmesan & Potato Skin Stock
easy, cheesy, lemon squeezy
Hi everyone!! Soup season is well underway. My life will look like this for the foreseeable future:
The main ingredients in this stock (like the main ingredients in most bone broths) are often thrown away, but are both of which are often thrown away) are easy to come by. We’ve covered parmesan stock before, but the potato skins in this version lend body to the broth, giving it silkiness and texture. It’s rich, with a surprising amount of depth for a bone-less broth. Chef’s kiss! Also, your kitchen takes on an enticing - but subtle - parmesan aroma while you’re cooking this (competing with freshly baked cookies for ultimate domestic god/ess status).
This stock takes a couple of hours, but it requires minimal supervision or stirring (and no blanching or pre-roasting whatsoever). Make this broth the next time you’re peeling lots of potatoes for another dish (the world is your oyster!)
Ingredients