Tomato Creme

Directions

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