Ingredients:
1 onion, finely chopped
4 Tbls. Butter
1 Bayleaf
2 Tbls. four
2 cups canned tomatoes
2 Tbls. sugar
2 cups water
2 C canned corn
salt and freshly ground pepper to taste
1/2 C cream
1 or 2 egg yolks

Directions:
Cook the onion and butter until onion is soft and not brown. Add the bay leaf and flour, and mix well. Add all other ingredients except the egg yolks and cream, and simmer for 30 minutes. If you wish, strain the soup, or use an emersion blender to mix. Just before serving, add the egg and cream beaten together. Remove Bay leaf before serving Garnish with croutons.