- 6 tablespoons (¾ stick) unsalted butter
- 3 medium-size onions, chopped
- 2 large cloves garlic, minced
- 10 medium-size fresh, ripe plum tomatoes, peeled and coarsely chopped
- 1/3 cup chopped fresh cilantro, plus additional for garnish
- 1 tablespoon all-purpose flour
- 4 cups chicken stock or broth, or water
- Salt, to taste
- 2 large egg yolks
- ¼ cup fresh lemon juice
- Chopped fresh parsley for garnish
- Freshly ground black pepper, to taste
- Melt the butter in a soup pot over medium heat. Add the onions and garlic and sauté, stirring occasionally until well softened and light colored, about 10 minutes.
- Stir in the tomatoes and cilantro and sauté, stirring frequently, for another 15 minutes. Sprinkle in the flour and cook for another minute, stirring.
- Gradually stir in the hot stock and let it boil for about 1 minute. Reduce the heat to low, add salt, and simmer, uncovered, for 20 minutes, stirring once or twice.
- Working in batches, puree the soup in a food processor until smooth. Return the soup to the pot and let it simmer, covered, for about 5 minutes. Remove from the heat.
- In a bowl, whisk the egg yolks and lemon juice together until well blended. Gradually whisk in about 1 cup of soup until completely smooth.
- Stir the egg yolk mixture back into the soup. Return the soup to the heat and simmer gently, uncovered, until the soup thickens, 3 minutes. Garnish with fresh parsley and cilantro and serve with plenty of freshly ground black pepper.