Instructions: 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, and pepper 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.

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

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