Tomato-Ginger Soup - cooking recipe

Ingredients

1 medium, white onion, quartered
2 1/2 oz. peeled, fresh ginger, minced
4 large tomatoes, peeled, seeded and quartered
1/2 c. unsalted butter
1/2 c. canned chicken consomme
2 Tbsp. or more sugar
salt and ground white pepper
1 c. whipping cream
2 egg yolks

Preparation

Puree onion and ginger in food processor.
Transfer to bowl. Puree tomatoes in food processor; set aside.
Melt butter over medium heat.
Add onion puree and cook 4 minutes to blend flavors, stirring frequently.
Add tomato puree, consomme, 1 tablespoon of sugar, salt and pepper; bring to a boil, stirring occasionally. Add cream.
Reduce heat and simmer until reduced to 3 1/2 cups, stirring occasionally, about 30 minutes.
Taste and add more sugar, if desired.