Tomato Broth with Parmesan Croutes and Chive Oil
A Canadian Living Recipe
1 tbsp. extra virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
1/2 cup tomato paste
1/4 tsp. pepper
4 cups chicken or vegetable stock
2 plum tomatoes, peeled, seeded and finely diced
4 tsp lemon juice
CHIVE OIL
1/2 cup chopped fresh chives, green onion tops or basil
1/3 cup extra virgin olive oil
PARMESAN CROUTES
4 slices white bread
1/3 cup grated Parmesan cheese
CHIVE OIL: In blender, puree chives with oil until smooth. Line sieve with double thickness cheesecloth; strain oil mixture into measuring cup, pressing to extract as much as possible. Set aside. (Can be made 1 day ahead.)
In large saucepan, heat oil over medium heat; fry onion and garlic until softened, about 5 minutes. Add tomato paste and pepper; cook until slightly darkened, about 6 minutes. Add stock and 2 cups water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Strain through fine sieve into clean saucepan. (Make ahead: Let cool for 30 minute. Refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours. Reheat over medium-low heat.)
MY NOTE: I didn’t bother straining the soup.
PARMESAN CROUTES: Using 2 inch star-shaped cookie cutter, cut 2 stars out of each slice of bread. Arrange on large rimmed baking sheet. Broil until golden, 1 to 2 minutes. Turn and top evenly with Parmesan cheese. Broil until golden, 1 to 2 minutes. (Make-ahead: Cover loosely with plastic wrap and store for up to 1 hour.) Add tomatoes and lemon juice to soup; heat through until steaming. Ladle into bowls. Top each with Parmesan Croute; drizzle soup with Chive Oil.
Makes 8 servings.
A Canadian Living Recipe
1 tbsp. extra virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
1/2 cup tomato paste
1/4 tsp. pepper
4 cups chicken or vegetable stock
2 plum tomatoes, peeled, seeded and finely diced
4 tsp lemon juice
CHIVE OIL
1/2 cup chopped fresh chives, green onion tops or basil
1/3 cup extra virgin olive oil
PARMESAN CROUTES
4 slices white bread
1/3 cup grated Parmesan cheese
CHIVE OIL: In blender, puree chives with oil until smooth. Line sieve with double thickness cheesecloth; strain oil mixture into measuring cup, pressing to extract as much as possible. Set aside. (Can be made 1 day ahead.)
In large saucepan, heat oil over medium heat; fry onion and garlic until softened, about 5 minutes. Add tomato paste and pepper; cook until slightly darkened, about 6 minutes. Add stock and 2 cups water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Strain through fine sieve into clean saucepan. (Make ahead: Let cool for 30 minute. Refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours. Reheat over medium-low heat.)
MY NOTE: I didn’t bother straining the soup.
PARMESAN CROUTES: Using 2 inch star-shaped cookie cutter, cut 2 stars out of each slice of bread. Arrange on large rimmed baking sheet. Broil until golden, 1 to 2 minutes. Turn and top evenly with Parmesan cheese. Broil until golden, 1 to 2 minutes. (Make-ahead: Cover loosely with plastic wrap and store for up to 1 hour.) Add tomatoes and lemon juice to soup; heat through until steaming. Ladle into bowls. Top each with Parmesan Croute; drizzle soup with Chive Oil.
Makes 8 servings.