This full-flavored broth is another vegetarian option. It uses up all those Parmigiano-Reggiano rinds that you might otherwise toss. The broth has the sweet, nutty flavor of Parmigiano, as well as the flavors of the vegetables. It’s a great way to perk up mild-flavored soups like potato soup and give them a lot of personality. Be sure to layer the cheese rinds on top of the vegetables; otherwise, they may stick to the bottom of the pot during cooking.
MAKES ABOUT 8 CUPS
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 leeks (white and tender green parts), cleaned and coarsely chopped
- 3 medium carrots, coarsely chopped
- 3 celery stalks (including the leaves), coarsely chopped
- ½ cup chopped Parmigiano-Reggiano cheese rinds
- 2 black peppercorns
- 6 cups water
INSTRUCTIONS:
- In the pressure cooker, heat the olive oil over medium-high heat. Add the leeks, carrots, and celery. Cook for about 3 minutes, until the vegetables are coated with the oil. Add the Parmigiano-Reggiano cheese rinds and black peppercorns. Carefully pour the water over the contents of the pot. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Strain the soup through a fine-mesh strainer, discarding the solids. Cool the stock completely. Skim off any fat that may have accumulated on top of the stock. Transfer the stock to airtight containers. Store the stock in the refrigerator for up to 4 days or in the freezer for up to 4 months.
