Tomato Veloute

1 big can of peeled tomatoes or two small
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 pan
6. Add sugar, salt and pepper
7. Mix it with the boiling water
8. Rinse, quarter and drain the 3 beautiful tomatoes and add them to the pan.
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 to the soup and stir all the time.
14. With a food processor or blender, process the soup until smooth.
15. 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 pan with a slow heat 
while stirring often.
The 3 fresh tomatoes is just an option, if you only have can, it will be all right , just use two cans.
You can use only fresh tomatoes, so uses 3 or 4 more tomatoes and don't forget the tomato past and add a small dessert spoon of sugar.


                   


                                                                                                                           copyright  Illustrations Zoe Swainston