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.