Tomato-Ginger Soup

• 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

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

white onion, fresh ginger, tomatoes, unsalted butter, chicken consomme, sugar, salt, whipping cream, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498715 (may not work)