1 lb. ripe tomatoes
1 med. onion
1 sprig thyme
1 sm. clove garlic
1 chicken stock cube
1/2 oz. butter
4 tbsp. whipping cream
1 egg yolk (optional)
Pinch of sugar
Salt and pepper

Peel and slice onions. Put in saucepan with butter and 2 tablespoons water. Cook over low heat for about 15 minutes without browning onions. Cut each tomato in 4 or 6 pieces and add to onion in pan, together with chopped garlic, thyme and sugar. Heat for about 10 minutes, stirring to prevent sticking. Add 1/2 pint of boiling water with bouillon cube dissolved in it. Cover and boil for about 10 minutes.

Remove thyme and put contents of saucepan through a liquidizer. Then sieve into saucepan. Bring to boil again and add cream. Add salt and pepper to taste. Just before serving add beaten egg yolk - this is optional. Decorate each serving with chopped chervil or parsley. Serves 2.