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Pow! Smooth, strong, and elegant--not your garden variety soup; serve heated to 4-6 people as a first course.

• 2 onions, quartered
• 4 ounces fresh ginger root, peeled and chopped
• 2 lbs. tomatoes with juice, peeled, seeded, and chopped
• 1/2 cup butter
• 1 cup vegetable or chicken stock
• 2 Tablespoons sugar
• salt and white pepper
• 2 cups whipping cream
• 2 egg yolks

Puree or crush onion and ginger. Melt butter in a large saucepan over medium heat and add onion puree. Cook for 4 minutes, blending flavors and stirring frequently. Puree tomatoes and add to the saucepan. Stir in the stock, sugar, salt, pepper, and heavy cream and bring to a boil. Stirring occasionally, cook over medium heat for about 30 minutes. Taste for seasoning, adding salt, pepper, and/or sugar as desired.

Beat the egg yolks in a small bowl and lighten with 1 cup of the soup. Stir this mixture into the soup and stir until the soup thickens--about 2 minutes. Do not bring to a boil. Strain through a sieve, rewarm, and serve--garnished with a few long pieces of chives.