Parmigiano Reggiano Soup Bones
The only problem is that they are resting in my DIL’s fridge in Ohio and I am back in Pittsburgh. The temperature going down to nine and I am thinking SOUP!
I just got a kick out of the label from their market. Soup BONES?
I had never heard the rinds called soup bones and it struck me funny. I use a rind in my minestrone and it really adds to the body of the soup flavor. Any be any soup will do.
and a prettier shot with the lid off
Cheese bones?
January 3, 2013 at 7:18 am
Wait a minute. $9.99/lb for parmigiano rinds? I’m sitting on a gold mine in my freezer!
January 3, 2013 at 8:37 am
I wish they sold these rinds here in Pittsburgh. Happy New Year. Sandra
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January 3, 2013 at 8:40 am
Yum. I’m coming over for some minestrone!
January 3, 2013 at 6:20 pm
I have also never heard of cheese rinds as “soup bones” – but I *have* heard that their addition make an otherwise average bowl of soup absolutely delicious! I may have to find some soup ‘bones’ this weekend…
January 4, 2013 at 11:45 am
I hope you make soup and post your recipe!
January 5, 2013 at 9:14 am