Tomato Bisque

1. 1

   Prepare some liquid vegetable stock (boil the water and add the vegetable stock cubes).

2. 2

   Cut one leek and saute in butter.

3. 3

   Add sliced tomatoes, and stew for 10-15 minutes.

4. 4

   Mix the tomatoes often then add the liquid stock and cook slowly for 1 hour.

5. 5

   Pass the soup through a sieve.

6. 6

   Put in the casserole the soup, and boil it for an additional 1/2 hour.

7. 7

   Remove the foam produced, if any.

8. 8

   Few minutes before serve, whip 4 yolks and 1/2 cup of milk.

9. 9

   Add 2-3 spoons of soup while mixing.

10. 10

    Finally add the rest of the soup, while mixing and pass it through a sieve.

11. 11

    Add salt, pepper, oil of olive.

12. 12

    Serve it hot, and add croutons if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.