Ingredients: 1 onion, 1 clove of garlic, 600 g fresh tomatoes or canned tomato, 1 tbsp flour, 1 tbsp butter and 1 tbsp oil mixture, 200 ml cream, 100 g cheese grated (Parmezan), 1 teaspoon marjoram, 1 tbsp estragon, 1 chicken stock, 1 egg white
Directions: Soaté onion and garlic clove in one tablespoon oil and one tablespoon butter mixture for 2 minutes, add quartered fresh tomatoes. Stir in one tablespoon of flour and pour over 1 liter water, add chicken stock and cook for 15-to 20 minutes. Spice with 1 teaspoon of marjoram and estragon.
In an other pan mix 200 ml cream and 100 grams grated cheese and one egg white. Ladle some soup and add to cream and cheese mixture, stir well then pour over soup. Heat all ingredients together once more but do not boil, otherwise egg white will precipitate.
We ate with queen puff pastry!