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“This is a "light" version of my Tomato Crème, without rice and with less fat. It is a delicious recipe that will guarantee secure success.”
2hrs 30mins

Ingredients Nutrition


  1. Prepare some liquid vegetable stock (boil the water and add the vegetable stock cubes).
  2. Cut one leek and sauté in butter.
  3. Add sliced tomatoes, and stew for 10-15 minutes.
  4. Mix the tomatoes often then add the liquid stock and cook slowly for 1 hour.
  5. Pass the soup through a sieve.
  6. Put in the casserole the soup, and boil it for an additional ½ hour.
  7. Remove the foam produced, if any.
  8. Few minutes before serve, whip 4 yolks and ½ cup of milk.
  9. Add 2-3 spoons of soup while mixing.
  10. Finally add the rest of the soup, while mixing and pass it through a sieve.
  11. Add salt, pepper, oil of olive.
  12. Serve it hot, and add croutons if you like.

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