Cheese soup with tomatoes

150 g cheese

25 g butter

4 ripe tomatoes

2 egg yolks

1 l chicken broth or water

1 a handful of fresh basil

grated nutmeg

ground black pepper

salt

Each tomato crosswise incision, put the tomatoes in boiling water for a minute, get, remove the peel, cut in half, remove the seeds using a teaspoon, cut into slices the flesh.

In a saucepan pour the broth, bring it to a boil, salt the bit and pepper, add the nutmeg and slices of tomatoes, bring to a boil, boil for 5 minutes.

Grate cheese, egg yolks and combine with the softened butter, add seasoning and mix with a fork.

Remove the pan from the heat, enter part of the cheese mixture, stirring constantly, then cheese soup with tomatoes poured on plates, sprinkle with basil and served for breakfast or lunch.