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English tomato consommé

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Origin of dish:  UK
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 50 minutes
Ingredients (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
    - salt

    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.

User comments

another free recipe every day

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