Tomato consommé with Lancashire cheese on toast recipe | Good Food

Name: Tomato consommé with Lancashire cheese on toast recipe | Good Food
Ingredients: 3kg ripe plum tomato quartered; 175ml white wine; 750ml tomato juice; 3 garlic cloves sliced; 2 large shallots finely diced; 2 tsp salt; 1 ½ tsp caster sugar; fresh picked herb leaves and small sprigs, such as chervil, baby basil baby sorrel, snipped chives and small salad leaves, to serve; 18 baby plum tomatoes peeled; squeeze lemon juice; ¼ tsp icing sugar; 2 tsp olive oil plus extra for drizzling; 25g butter plus an extra 15g; 25g plain flour; 100ml milk; 175g Lancashire cheese such as Leagram's organic, grated; 1 medium egg yolk; 100ml pale ale such as Bowland Brewery Sky Dancer; ½ tsp English mustard; 2 tsp Worcestershire sauce; 6 slices medium white bread from a sliced loaf, crusts removed, each slice halved lengthways into rectangles approx 3.5cm wide x 9cm long

www.bbcgoodfood.com

Lisa Allen, head chef at Michelin-starred restaurant Northcote, uses the best local ingredients for this elegant soup, from BBC Good Food magazine.

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Ingredients

3kg ripe plum tomato quartered
175ml white wine
750ml tomato juice
3 garlic cloves sliced
2 large shallots finely diced
2 tsp salt
1 ½ tsp caster sugar
fresh picked herb leaves and small sprigs, such as chervil, baby basil baby sorrel, snipped chives and small salad leaves, to serve
18 baby plum tomatoes peeled
squeeze lemon juice
¼ tsp icing sugar
2 tsp olive oil plus extra for drizzling
25g butter plus an extra 15g
25g plain flour
100ml milk
175g Lancashire cheese such as Leagram's organic, grated
1 medium egg yolk
100ml pale ale such as Bowland Brewery Sky Dancer
½ tsp English mustard
2 tsp Worcestershire sauce
6 slices medium white bread from a sliced loaf, crusts removed, each slice halved lengthways into rectangles approx 3.5cm wide x 9cm long