Tomato Bisque

• 1 leek
• 4 tablespoons butter
• 2 lbs tomatoes
• 8 cups water
• 4 vegetable bouillon cubes
• 4 eggs
• 12 cup milk
• 1 tablespoon olive oil
• salt
• pepper
• crouton (optional)

1. Prepare some liquid vegetable stock (boil the water and add the vegetable stock cubes).
2. Cut one leek and saute 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 1/2 hour.
7. Remove the foam produced, if any.
8. Few minutes before serve, whip 4 yolks and 1/2 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.

leek, butter, tomatoes, water, vegetable bouillon cubes, eggs, milk, olive oil, salt, pepper

Taken from www.food.com/recipe/tomato-bisque-21849 (may not work)