Quick Recipe: English tomato consommé with olive oil drizzle

Serves 81½ kg tomatoes, cut into pieces1 potato, peeled and cut into pieces2 leeks, cut into pieces2 tbsp rice4 tbsp extra virgin olive oil2 tbsp sugarsaltTo finish:8 tbsp extra virgin olive oil Garnish with salad leaves – optional
By The Newsroom
Published 6th Oct 2010, 12:33 BST
Updated 6th Oct 2010, 12:34 BST

Place potato, tomatoes and leeks into a pressure cooker along with the olive oil, sugar, salt, and the rice. Cover with water, put the lid on and place it over high heat.

When it starts blowing, lower heat and cook for 20 minutes (or use a saucepan, bring the liquid to bubbling point and reduce to a simmer for 60 min with the lid on – stir occasionally.)

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Liquidise and then strain through a colander. Heat it up again to regain its colour, check the seasoning, and add the olive oil. Simmer to incorporate the olive oil.

Serve hot in consomm cups or bowls, drizzle olive oil and garnish with leaves if desired.