Tomato and Cheese Soup
|Butter||1 Ounce (30 Gram)|
|Onions||2 Large, chopped|
|Plain flour||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Pound, skinned, seeded and chopped (1 Kilogram)|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||2 1⁄2 Cup (40 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Grated gruyere cheese||3⁄4 Cup (12 tbs)|
Melt the butter in a pan, add the onions and cook, without browning, for 10 minutes.
Stir in the flour and cook for a further minute.
Stir in the tomatoes, garlic, herbs, stock, and salt and pepper to taste.
Bring to the boil, cover and simmer for 30 minutes or until the tomatoes are very tender.
Cool slightly, then sieve or work in an electric blender until smooth.
Return to the pan.
Blend the cream and egg yolk together and stir into the pan.
Heat through gently; do not boil or the soup will curdle.
Stir in the cheese and serve immediately.