Well, nobody on Earth should prepare a tomato consommé in winter. One can discuss about using canned tomatoes, but I am not going to be part of that. So why did I serve it as the 2nd course? When I prepared last year my first tomato consommé, I told my mom about it. She was curious so, I thought to surprise her with it when they come to visit me the next time. Therefore I froze a portion enough for 4 persons as a starter or so. Of course I didn't want to serve a cold soup, therefore I warmed it and served among some ricotta-parmesan balls. She was thrilled and told me that this was the best soup she ever had.
(recipe adapted from kísérleti konyha)
100 g ricotta
30 g parmesan
1,5-2 tablespoons flour
1 egg yolk
2 tablespoons breadcrumbs
Grate parmesan and mix with the ricotta, flour, egg yolk and the breadcrumbs. Season with a touch of nutmeg and freshly ground pepper. Let it stand for a while, so that the breadcrumbs can soak. With wet hands roll small balls and cook them in boiling water. They are ready when they swim on top.