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Русская версия 
Cream of tomato soup
INTRODUCTION
You would just need 15 min to prepare this amazing soup. Very light texture plus delicate flavour make the soup simply irresistible.
- 600 g tomatoes
- 500 ml vegetable broth
- 2 tbsp cream
- 2 tbsp butter
- 2 tbsp flour
- 1 tbsp grated Parmigiano
- 1 egg yolk
- 1 hard boiled egg, grated
- salt, freshly ground pepper and other herbs of your choice
- Cut the tomatoes in quarters, place into a casserole, add half of the broth and leave to simmer on a medium heat until the tomatoes soften
- remove from the heat and press the tomatoes through the sieve
- transfer back to the casserole
- heat the butter on a pan, when the butter has melted add flour and fry until golden, add the remaining broth to achieve a sauce consistency
- pour that sauce into tomatoes, season with salt and peppers and allow to simmer for 15 min on a low heat
- whisk together the egg yolk, cream and Parmigiano. Add to the soup. Allow to boil for 1-2 min
- Serve with grated egg and chopped herbs of your choice
THOUGHTS and IDEAS
The additional flavours could be added to satisfy you taste - garlic, celery, bacon.
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