Garlic-Tomato Soup

The Best of Food & Wine, 1984

45 minutes — 6 Servings

Ingredients

1	tablespoon	unsalted butter (or goose fat or duck fat)
2 1⁄2	tablespoon	garlic (about 8 medium cloves, chopped – or less to taste)
2	tablespoon	all-purpose flour
16	ounce	italian peeled tomatoes (with their juice – canned tomatoes are fine)
1	teaspoon	salt
1⁄2	teaspoon	ground black pepper
2		eggs (separated)

Instructions

In a heavy medium saucepan, melt the butter or fat over moderate heat. Add the garlic and sauté until softened but not browned, 2 to 3 minutes.

Stir in the flour and cook without browning for 2 minutes longer.

Add the tomatoes and their juice, 4 cups of water and the salt and pepper. Bring to a boil, reduce the heat and simmer for 30 minutes.

Pass the soup through the course disc of a food mill or coarsely purée in a blender or food processor. Return to the saucepan and reheat gently. With a fork, stir the egg whites to break them up. Give this soup a swirl and gradually pour in the egg whites in a thin stream, stirring the soup gently so that threads form, as in egg drop soup.

In a small bowl, lightly beat the egg yolks with a fork. Gradually stir in 1 cup of the hot soup to warm them. Return mixture to the remaining soup in the saucepan. Cook, stirring, over moderate heat without boiling until the soup thickens slightly, about 2 minutes. Serve hot.