Yield: 8 servings
|225 grams||Tomatoes; peeled and chopped|
|50 grams||Butter; (beef or duck fat|
|; even better)|
|4 pints||Good veal stock|
|½ pint||Young claret|
|Thyme and bay leaf|
|Salt and pepper|
Dice the carrot and celery and slice the onions. Heat the butter and fry the vegetables until they begin to colour.
Pour in the stock, tomatoes and seasonings and simmer for one hour. Add the wine and simmer for ten minutes.
To serve, beat the yolks in the bottom of the tureen, take the soup off the boil and ladle into the tureen, whisking vigorously.
If reheating do not allow to boil. Serve with croutons.
The soup alone is very substantial, but traditional cheese croutons can still be added to make lunch out of this soup.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.