3 tbsp. olive oil or butter
2 c. sliced onions
2 c. chopped celery & celery leaves
1/4 c. chopped green pepper
2 cloves garlic, thinly sliced or crushed
1/4 tsp. thyme
1 bay leaf
1 tsp. salt
Pinch of saffron
3-4 lg. fresh tomatoes
2 slices Italian bread, cut in cubes (about 1 c.)
4 c. hot water
2 egg yolks
3 tbsp. sherry
Grated Parmesan cheese
Fried croutons

Heat oil or butter in a kettle. Add onions, celery, green pepper and garlic; cook, stirring occasionally, until vegetables are limp but not brown. Crush thyme and add to vegetables along with bay leaf, salt and saffron. Peel the tomatoes and cut into chunks. Add tomatoes and Italian bread crumbs. Cover and simmer over very low heat about 1 hour. Force soup and vegetables through food mill or wire sieve. Add hot water and simmer 30 minutes.

Beat egg yolks slightly. Stir 1 cup of the hot soup into egg yolks, then add to soup gradually, stirring. Cook until thickened, slightly and heated through, about 5 minutes. Stir in sherry. Serve in soup plates and sprinkle with grated cheese and fried croutons. Serves 8.

To make croutons: Fry Italian bread cubes in olive oil or butter until crisp and brown. Drain on paper towels.