Tomato Creme

1. 1

   Cut one leek and saute in butter.

2. 2

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

3. 3

   Mix often then add 2 liters of vegetable stock and cook slowly for 1 hour.

4. 4

   Pass the soup through a sieve.

5. 5

   Put in the casserole the soup, a little bit of stock, and boil it for an additional 1/2 hour.

6. 6

   Remove the foam produced, if any.

7. 7

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

8. 8

   Add 2-3 spoon of soup while mixing.

9. 9

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

10. 10

    Add salt, pepper, oil of olive.

11. 11

    Serve it hot, and add croutons if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.