Tomato-ginger soup

4 cups

Ingredients

Quantity Ingredient
3 ounces Ginger root
1 medium White onion
4 Tomatoes, peeled and seeded
½ cup Unsalted butter
½ cup Chicken consomme
2 tablespoons Sugar
Salt, white pepper
1 cup Approx. whipping cream
2 Egg yolks

Directions

Puree the ginger and onion in a food processor. Set aside. Puree the tomatoes. Set aside. Melt the butter over medium heat in a saucepan.

Add the ginger and onion. Saute until soft, but not brown, about 3 to 4 minutes. Add the pureed tomatoes (with their juice), consomme, sugar, and salt and pepper to taste. Bring to a boil. Stir in 1 cup whipping cream. Reduce heat and simmer 30 minutes. Lightly beat the egg yolks in a small bowl. Gradually stir in about 1 cup hot soup to warm the egg yolks, then add the mixture to the soup in the saucepan.

Cook, stirring over medium heat without boiling, until soup thickens slightly, about 2 minutes. Add more cream for a thinner soup, if desired.

Related recipes