Whenever I purchase a wedge of Parmesan cheese, I cut the rind off and put in the freezer. Then, on a day like today, when I want to make soup – it’s right there waiting for me. Adding a Parmesan rind to soups while they simmer provides depth to the flavor. It’s that simple – just don’t forget to remove the rind from the pot when the soup is ready!
While we’re on the topic of soup, let’s talk ice baths.
After making soup, it’s important to cool it quickly in order to refrigerate it. If hot soup goes into the refrigerator, you risk raising the temperature in the fridge, possibly compromising everything in it. If warm soup lingers in the “temperature danger zone” (40 – 140 degrees Fahrenheit) for too long, you risk an unwelcome science experiment.
I use a prep sink to make an ice bath for my soup. I fill the sink with ice and some cold water, as high as the soup is in the pot. If you don’t have a small sink, you can use a giant bowl or cooler. I take the pot off the stove and put it directly into the ice bath. Alternatively, you can cool soup quickly by pouring it into a bowl and then setting that bowl it into an ice bath. You can also distribute the soup into smaller, shallow containers for quicker cooling before putting them in the fridge.