Tomato Creme

• 1 leek
• 50 g butter
• 100 g rice
• 1 kg tomatoes
• 2 liters vegetable stock
• 4 eggs
• 12 cup cream
• salt
• pepper
• olive oil
• crouton (optional)

1. Cut one leek and saute in butter.
2. Add rice and sliced tomatoes, and stew for 10-15 minutes.
3. Mix often then add 2 liters of vegetable stock and cook slowly for 1 hour.
4. Pass the soup through a sieve.
5. Put in the casserole the soup, a little bit of stock, and boil it for an additional 1/2 hour.
6. Remove the foam produced, if any.
7. Few minutes before serve, whip 4 yolks and 1/2 cup of milk creme.
8. Add 2-3 spoon of soup while mixing.
9. Finally add the rest of the soup, while mixing and pass it through a sieve.
10. Add salt, pepper, oil of olive.
11. Serve it hot, and add croutons if you like.

leek, butter, rice, tomatoes, vegetable stock, eggs, cream, salt, pepper, olive oil

Taken from www.food.com/recipe/tomato-creme-20239 (may not work)