- 8 nice ripe tomatoes, cut into quarters and de-seeded
- Couple of tbsp of good quality tomato puree
- Handful of Norfolk Peer potatoes with season in mind
- Good quality cold pressed rape seed oil (Crush Foods)
- A couple of strands of Norfolk Saffron (Dr Sally Francis). Needs to be ground in a pestle and mortar
- 1 medium sized white and red onion, both peeled and fine diced
- Pinch of Maldon sea salt
- Pinch of ground black pepper
- 150ml of double cream, whipped to stiff consistency
- Pint of good veg stock
- 1 rosemary sprig, roughly chopped
- 1 basil sprig, pick off the stalks and finely(ish) chop
- Nice bunch of thyme, for decoration
Simple Tomato and Norfolk Peer Potato Summer Soup
Charlie says that his food rather is simple, with the essence of flavour, texture, and a little loving when the food meets palate. We reckon Charlie's food looks and tastes simply delicious!
Ingredients to make enough for four, or for a little tasting cup as per picture makes eight espresso cups.
1. In a large pan, heat up the rapeseed oil, and gently cook off onions with tomatoes.
2. Once softened add Norfolk Peer potatoes (Perfect tatties in flavour and their skins add a subtle delicious texture oh and they're Norfolk)
3. Then add stock and reduce a little.
4. Add tomato puree and the saffron strands and then drop in rosemary and basil.
5. Cook out for about 10 mins on medium heat.
6. Remove from heat. With stick blender blend until smooth texture. Serve straight from the pan or chill and serve with dollop of double cream and thyme.