Saturday, April 20, 2013

Red onion, thyme and parmesan crust soup




This is real 'cucina povera', a simple dish made with humble ingredients and leftovers. Chop two red onions and sauté with a couple of tbsp of olive oil and some fresh thyme. Add 1 litre of vegetable stock and one or two crusts of parmesan cheese. Simmer until the onions and the parmesan crusts are soft.






At this point you can either remove the parmesan crusts and cut off the softest parts (to put back into the soup), or keep simmering the lot until the crusts are really really soft (you will need to add another half a litre of water). I usually use only the softest part and then cut the rest of the crust (which is a bit chewy) for the cats. Dogs also love it!  Blend everything with an immersion blender and serve with some home made bread!




Photos and Recipes by Alessandra Zecchini ©

10 comments:

  1. Questa ci vuole anche dalle mie parti ..dovrebbe iniziare un tardivo autunno australe tra poco !

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  2. Love this soup Alessandrs look delicious; here is really cold today but I love autumn:) hugs
    I love soups!

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    Replies
    1. Sunny this morning in Montevideo, off for a walk on the beach before breakfast :-).

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  3. Che meraviglia questa ricetta, mi ricorda molto le preparazioni della nonna, le croste di parmigiano nella minestra non mancavano mai.

    il vegetal monday è solo una raccolta di ricette, se ti va di partecipare è un modo per condividere esperienze. non si vince nulla....è bello per questo no??

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    Replies
    1. Anch'io le metto sempre, soprattutto adesso che ne ho meno e che costano care!!

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  4. I have always wondered what to do with those Parmesan ends.

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    Replies
    1. Recycle recycle! Chickens love them too!!

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  5. adoro la cipolla in qualsiasi modo!
    ed essendo di param......come non amare il parmigiano , che uso pure io nel minestrone le sue croste!

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