|Boiling water||6 Cup (96 tbs)|
|Tomato paste||2 Tablespoon, 30 ml|
|Tarragon||1 Teaspoon, 5 ml|
|Coarse salt||1 Teaspoon, 5 ml|
|Vermicelli||3⁄4 Cup (12 tbs), 200 ml|
|Ham||1 Cup (16 tbs), cooked or raw , 250 ml|
|Cream||2 Tablespoon, 30 ml|
Place water in a 10-cup (2.5 L) microwave-safe bowl.
Bring to boil 10 minutes at HIGH.
Add the salt, tomato paste, tarragon and vermicelli.
Cover and microwave at HIGH 15 minutes.
Stir twice during the cooking period.
Add the strips of ham to the bouillon.
Microwave 5 minutes at HIGH.
Beat the egg yolks and the cream in the bottom of a soup tureen, and pour the cooked soup all over the eggs and cream, stirring constantly.