Step Two Rew ork i n g t he basics R O A S T E D G A R L I C & P A R M E S A N B R O T H
Regular chicken broth gets reimagined with the help of roasted garlic and aged Parmigiano-Reggiano rinds, creating a rich broth perfect for any soup base. Preheat oven to 450 degrees. Cut the tops off of two garlic bulbs. Place in tin foil. Drizzle with olive oil, salt and pepper and roast for 40 to 45 minutes until garlic is completely tender. Let cool slightly before handling. Place chicken broth in a large soup pan. Gently squeeze the roasted garlic until the softened cloves are removed. Add ParmigianoReggiano rinds. Cook over medium heat for 45 minutes to allow for flavors to meld. Remove rinds and pour broth into a food processor (this might have to be done in batches) until roasted garlic is completely pureed. Store in an airtight container in the refrigerator until ready to use.
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6 cups chicken broth, see reverse 2 heads of garlic bulbs olive oil, to taste salt & pepper, to taste 3 medium parmigiano-reggiano rinds