Here’s a simple and satisfying recipe for an English tomato consommé. It’s warming, comforting and delicious, plus it’s perfect for a dinner party starter or lazy supper. Try drizzling extra virgin olive oil to give it a subtle, (slightly fruity) Mediterranean flavour.

English tomato consommé with extra virgin olive oil drizzle

Serves 8

1 ½ kg tomatoes – washed and cut into pieces
1 potato – washed, peeled and cut into pieces
2 leeks – washed and cut into pieces
2 tbsp rice
4 tbsp extra virgin olive oil
2 tbsp sugar

To finish:
8 tbsp extra virgin olive oil
Garnish with green salad leaves – optional

Wash the tomatoes, leeks and potatoes and cut them into pieces.
Place them into a pressure cooker along with the olive oil, sugar, salt, and the rice.
Cover up with water, put the lid on the pressure-cooker and place it over high heat.
When it starts blowing, lower the heat and cook for 20 minutes*.
Let the steam go out completely, open the cooker, pour the soup through the crushing-machine and then strain it through a colander.
All tomato skins and seeds should be removed so all what remains is a smooth, creamy consommé.
Heat it up again to regain its colour, check the seasoning, rectify if necessary and add the olive oil.
Simmer to incorporate and smoother.
Serve hot in consommé cups or bowls, drizzle olive oil and garnish with leaves if desired

* Alternatively, using a ‘traditional” saucepan, bring the liquid to bubbling point and reduce immediately to a simmer for 50/60 minutes with the lid on – stir occasionally.

Recipe courtesy of Interprofessional Olive Oil from Spain.