Soup: United States – Parmesan Rind and Lemon Broth with Spinach Soup

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

1 tbsp (15 ml) extra-virgin olive oil
1 small shallot, thinly sliced
2 garlic cloves, lightly smashed
1 strip lemon zest (about 2 x 3 inches) or 1 tsp pared zest
Pinch red pepper flakes (optional)
1 / 3 cup (80 ml) dry white wine (optional)
6 cups (1.4 L) low-sodium chicken broth
1 Parmesan rind (2–3 oz / 55–85 g)
1 small bay leaf
6–8 whole black peppercorns
2 cups (60 g) baby spinach, lightly packed
1–2 tbsp (15–30 ml) fresh lemon juice, to taste
Fine sea salt, to taste
2 tbsp (8 g) chopped fresh basil, for serving
Extra-virgin olive oil, for finishing

Instructions

Warm olive oil in a medium pot over medium heat. Add shallot, garlic, lemon zest, and red pepper flakes (if using). Cook, stirring, until fragrant and translucent, 2–3 minutes.
Pour in white wine (if using) and simmer 1 minute to reduce slightly.
Add chicken broth, Parmesan rind, bay leaf, and peppercorns. Bring to a gentle simmer, then cook uncovered over low heat for 20–25 minutes to infuse flavor.
Strain the broth into a clean pot, discarding solids. Return to a gentle simmer.
Stir in spinach until just wilted, 30–60 seconds. Add lemon juice and season with salt to taste.
Ladle into warm bowls. Top with chopped basil and a light drizzle of olive oil. Serve immediately. (If you don’t have a rind, stir in 2 tablespoons finely grated Parmesan off heat instead.)