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Tomato Soup

4 servings

Ingredients

• 10 pcs tomatoes, ripe, quartered
• 1 l water (cold)
• 1 l water (boiling)
• 2 tbsp butter
• 1 tbsp flour
• salt (a little)
• sugar (a little)
• egg yolk (optional) (as desired)
• 4 tbsp rice

Instructions

1. Place the quartered tomatoes with the cold water and cook until very soft.
2. Strain through a sieve and replenish with boiling water.
3. Prepare a light roux from butter and flour, thicken the soup with it, and season with salt and a little sugar.
4. Optionally, finish with egg yolks.
5. Cook the rice in salted water until done but not too soft, and serve the soup over it.

Modernized from a treasured 19th-century German cookbook.