One Secret for Delicious Soup–A Parmesan Cheese Rind
...you are already using meat or bacon fat or the like in your soup, but for vegetable-based dishes, it really adds a nice touch. As to how much rind you should add, it’s kind of hard to say, since rinds vary in thickness. I don’t think it’s necessary to use a whole rind per pot–I usually break my rinds into two halves. The average chunk that goes in my pots is probably less than an inch high by maybe 3 inches long. It doesn’t really matter how much...
