Tomato Veloute

Tomato Veloute

1 can of peeled tomatoes
2 tablespoon of tomato paste
3 beautiful tomatoes
1 teaspoon of sugar
2 shallots
2 big garlic cloves
1 bouquet garni + 1 bouquet of fresh parsley finely cut
200ml fresh cream 
salt and pepper
1 egg yolk

1. Bring to boil 1 litre of water
   
2. Meanwhile puree the tomatoes from the can with their juice ,
   
3. Add tomato past
   
4. Add smash garlic and shallots.
   
5. Pour this puree in a dish 
   
6. Add sugar, salt and pepper
   
7. Mix it with the boiling water
   
8. Rinse, Quarter and drain the 3 beautiful tomatoes
   
9. Add the bouquet garni
   
10. Bring to a boil
    
11. Then adjust the heat  to low and let it cook for 20minutes – stirring from time to time.
    
12. Mix the egg yolk and the fresh cream in a separate bowl
    
13. When the soup is cooked, stop the heat and add the mixture egg & fresh cream
    
14. to the soup and stir all the time.
    
15. With a food processor, blender or immersion mixer, process the soup until smooth.
    
16. To serve, ladle the soup into soup bowls and sprinkle with the remaining parsley.
    

This soup can be prepared in advance , even the day before  keep it in the fridge and  when it is time  reheat the pot with a slow heat while stirring often. 

The 3 fresh tomatoes is just an option