Cream Of Tomato Soup - cooking recipe

Ingredients

12 very ripe fresh tomatoes, peeled and cut up
1 c. chicken stock or water
1 c. sliced celery
1/2 onion, sliced
1/4 c. minced fresh parsley
3 Tbsp. cornstarch
3 Tbsp. butter, melted
2 Tbsp. brown sugar
2 tsp. salt
2 c. light cream
1 egg yolk, beaten
pepper to taste

Preparation

Simmer tomatoes, stock, celery, onion and parsley for 30 minutes.
Puree and strain.
Mix together cornstarch and butter. Stir into soup to thicken over medium heat.
Add brown sugar. (You can freeze the mixture at this point for a good soup base.) Otherwise, stir salt and pepper into very hot soup; add cream and mix.
Add some soup to egg yolk, mix and put into soup.
Serve.