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CREAM OF TOMATO SOUP

In an ovenproof casserole or Dutch oven melt one tablespoon of the butter and cook the onions until softened, about 5 minutes.  Sitr in the remaining butter and the tomatoes.  Cook over low heat until very thick, about 20 minutes.  Stir in the garlic and 4 cups of the water.  Simmer for 25 minutes. Strain.  Add enough of the remaining water to obtain the desired consistency.   In a small bowl whisk together the cornstarch, sugar and a couple tablespoons of water.  Stir into the soup.  Season with salt and pepper.  Bring to a boil.   15 minutes before serving whisk together the egg yolk and parsley.  Stir the cream into the hot soup.  Stir a ladleful of soup into the egg yolk mixture.  Serve with croutons.
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2 lbs tomatoes, chopped
2 onions, chopped
1 garlic clove
2 tbsp unsalted butter
1 egg yolk
1/4 cup cornstarch
1/4 cup heavy cream
2 tbsp fresh chopped parsley
6 cups water
pinch sugar
salt and pepper
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15
mn
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30
mn
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Ile-de-France
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Soups
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Bandol
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