Tomato Bouillon with Parmesan Roties and Scallion Oil
In the Smart Pig Kitchen, we embrace home-cooking fantasy—for we are all the heroes of our own kitchens and if you serve this to guests, they will think you're a hero too. Cooking and serving a family member is a kindness; serving a guest or a stranger is a sacred act.
This recipe, like all those written here, has been tested time and again, for it is a deep favorite of my family. It is as refreshing as a gazpacho, yet simultaneously comforting with warm, savory bites of parmesan toast.
Serves 6 (1-cup helpings)
The Ingredients
Bouillon
1 tbsp olive oil
1 onion, diced
6 cloves of garlic, sliced
1 can tomato paste (6 oz.)
1/4 tsp black pepper
4 cups chicken or vegetable stock
2 cups water
2 plum tomatoes, peeled, seeded, and diced
1/2 lemon, juiced
Scallion Oil
3 green onions (or 1/2 cup chopped scallions)
1/3 cup olive oil
Parmesan Roties
4 slices crusty bread (sourdough or rustic white work best)
1/3 cup grated Parmesan cheese (Note: Accept no substitute for real, quality cheese!)
Part I: The Scallion Oil
In a food processor or blender, combine the green onions and 1/3 cup olive oil.
Purée until the scallions are fully broken down and the oil is vibrant green.
Set aside.
Part II: The Bouillon
In a large saucepan, heat the 1 tbsp of olive oil over medium heat.
Add the diced onion and sliced garlic, and fry for 5 minutes until softened and fragrant.
Stir in the tomato paste and black pepper. Continue to cook for approximately 6 minutes, stirring occasionally, until the tomato paste darkens to a rich, earthy color.
Pour in the stock and water. Increase the heat to bring the liquid to a full boil.
Reduce the heat to medium-low, cover, and simmer for 20 minutes.
Strain the bouillon through a fine-mesh sieve into another saucepan. (The strained bouillon can be made up to 24 hours ahead of time.)
Part III: Final Assembly and Serving
When ready to serve, gently reheat the bouillon. Just before serving, stir in the fresh diced tomato and the lemon juice.
While the bouillon heats, prepare the Roites: Cut each slice of bread into three strips.
Set your oven to broil. Place the bread strips on a baking sheet and broil for 2 minutes.
Flip the strips, sprinkle the grated Parmesan evenly over them, and broil for 2 minutes more, watching carefully until they are golden-brown and the cheese is bubbly.
To Serve:
Ladle the hot bouillon into each bowl. Drizzle generously with the Scallion Oil. Arrange two pieces of the Parmesan Roites on a side plate. Advise your guests to take a slow spoonful of the warming bouillon, alternating it with a crisp, savory bite of the Parmesan toast.
