Ingredients
- SpinneysFOOD olive oil 2 tsp
- Leeks 2
- Head of garlic ½
- SpinneysFOOD bottled water 2L
- SpinneysFOOD fresh thyme 25g
- Parmesan rinds 8
- SpinneysFOOD chicken stock 250ml
- SpinneysFOOD fresh parsley 25g
- SpinneysFOOD bay leaves 2
- SpinneysFOOD black peppercorn 1 tbsp
Equipment
- Large pot 1
Nutrition (Per serving)
- Calories 1098
- Fat 72g
- Saturates 48g
- Protein 79g
- Carbs 39g
- Sugars 1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Parmigiano reggiano broth
Italian 20 Mins Prep · 2 Mins Cook
- Heat the oil in a large pot over a medium heat.
- Rinse and roughly chop the leeks and halve the head of garlic.
- Sauté the leeks and garlic with a handful of thyme. Once the garlic and leeks have browned, add the stock and simmer gently, stirring until it has reduced by half.
- Add the rinds and water, along with the rest of the herbs and peppercorns. Leave to simmer until reduced by half, approx. 2 hours.
- Once ready, strain the broth and set aside for soups or pastas.