Recipe(tried): Fresh Cream of Tomato Soup

Very Fresh Cream of Tomato Soup
Source: El Dorado Master Food Preservers
Serves 6-8

Freeze this in bags prior to adding cream and egg yolk, and enjoying summer-fresh cooking all winter.

12 very ripe tomatoes, peeled, cut up
1 cup water or stock
1 cup sliced celery
1/2 onion, sliced
1/4 cup minced fresh parsley
3 tablespoons cornstarch
3 tablespoons butter, melted
2 tablespoons brown sugar
2 teaspoons salt
Freshly ground pepper
2 cups light cream
1 egg yolk, beaten

Combine tomatoes, water or stock, celery, onion and parsley. Simmer 30 minutes. Puree and strain. Mix the cornstarch and melted butter together. Stir into soup to thicken, over medium heat. Add the brown sugar and salt. At this point, freeze if desired. Stir the light cream and egg yolk into the very hot soup.