Tomatencremesuppe

Finely dice the bacon. Remove the skin from the onions and chop them. Rinse the tomatoes and dab dry. Remove the stalks and cut the tomatoes into small pieces. Heat the oil in a saucepan and fry the bacon cubes and onions for about 3 minutes until translucent. Sprinkle in the flour and sauté for 2 minutes. Add the tomato pieces and heat for another 3 minutes while stirring. Pour in the hot beef broth. Season with salt, black pepper and celery salt. Use salt sparingly, as the beef broth can be quite salty depending on the concentration. Gently simmer for 10 minutes, stirring a few times. The cooking time depends on the degree of ripeness of the tomatoes, in the case of very firm tomatoes, gently simmer for 15 minutes or longer. Then strain through a fine sieve into a saucepan.

Cook frozen peas separately in a saucepan with water and a little salt for about 8 minutes. Add canned peas directly to the soup. Drain mushrooms and add to soup cut into slices. Heat the soup repeatedly (do not make more). Season with Madeira (sherry). Mix egg yolks with whipped cream and stir into tomato soup. Rinse parsley, dry and chop. Serve the soup in cups and garnish with the parsley.

The soup can also be prepared with strips of cooked ham instead of bacon. Add the ham just before serving. When the tomatoes

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