Tomato Broth with Parmesan Croûtes and Chive Oil

By The Canadian Living Test Kitchen

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Tomato Broth with Parmesan Croûtes and Chive Oil

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	168168 cal
pro	6 g6g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	8 g8g carb
fibre	00 fibre
chol	3 mg3mg chol
sodium	503 mg503mg sodium
% RDI:	-
calcium	88 calcium
iron	99 iron
vit A	77 vit A
vit C	2222 vit C
folate	77 folate

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For the toasted croûte topping of this sophisticated soup, buy real Parmesan cheese, Parmigiano-Reggiano or a good-quality Grana Padano. You may want to make more croûtes.

Ingredients

1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 onion , finely chopped1 1oniononions, finely chopped
6 clove of garlic , sliced6 6clove of garlic, sliced
1/2 cup tomato paste 1/2 1/2cup cuptomato paste
1/4 tsp pepper 1/4 1/4tsp tsppepper
4 cups chicken stock 4 4cups cupschicken stock or vegetable stock
2 2plum tomatoplum tomatoes, peeled, seeded and finely diced
4 tsp lemon juice 4 4tsp tsplemon juice
CHIVE OIL
1/2 cup chopped fresh chives 1/2 1/2cup cupchopped fresh chives or green onions or basil
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
PARMESAN CROUTES
4 slices white bread 4 4slices sliceswhite bread
1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese

Preparation

Chive Oil: In blender, purée 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. (Make-ahead: Cover and refrigerate for up to 24 hours.)

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 (500 mL) 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 minutes. Refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours. Reheat over medium-low heat.)

Parmesan Croûtes: Using 2-inch (5 cm) 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 Croûte drizzle soup with Chive Oil.

Source : Canadian Living Magazine: December 2003