Tomato Bisque

Directions

1. 1
   Prepare some liquid vegetable stock (boil the water and add the vegetable stock cubes).
2. 2
   Cut one leek and saute in butter.
3. 3
   Add sliced tomatoes, and stew for 10-15 minutes.
4. 4
   Mix the tomatoes often then add the liquid stock and cook slowly for 1 hour.
5. 5
   Pass the soup through a sieve.
6. 6
   Put in the casserole the soup, and boil it for an additional 1/2 hour.
7. 7
   Remove the foam produced, if any.
8. 8
   Few minutes before serve, whip 4 yolks and 1/2 cup of milk.
9. 9
   Add 2-3 spoons of soup while mixing.
10. 10
    Finally add the rest of the soup, while mixing and pass it through a sieve.
11. 11
    Add salt, pepper, oil of olive.
12. 12
    Serve it hot, and add croutons if you like.