Start with about 8 cups of water and half a pound of cheese rinds (or whatever you have on hand). Simmer for 3-4 hours, and voila, cheese stock. It makes for a simple and relaxing weekend project during our (hopefully) last few weeks of chilly weather.
Just substitute your cheese stock in place of chicken or vegetable broth, and not just in clear soups. This stock works especially well with cheese-friendly purees like broccoli, cauliflower, or potato. The resulting flavor is decidedly cheesey, but in a really understated way. You'll taste a complex, subtle note beneath the rest of your components.
Some ideas to get you started:
- Italian Meatball Soup Rapido
- Creamy Garlic
- Tomato Soup with Toasted Cheese Croutons
- Hearty Kale and Sausage Soup
- Mushroom Soup
Hey, you can even refer back to our archives from our soup-themed February.
Related: How to Serve Soup at a Dinner Party
(Image: Nora Singley for the Kitchn)