Cream of Tomato Soup with Tarragon Floating Islands | RICARDO

Ingredients

• 1 onion, chopped
• 5 cloves garlic, chopped
• 3 tablespoons (45 ml) olive oil
• 1 1/2 cans (796 ml/28 oz each) crushed plum tomatoes
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (125 ml) 35%
• Salt and pepper
• 1 egg white
• 1 tablespoon (15 ml) corn syrup
• 1 tablespoon (15 ml) finely chopped fresh tarragon
• 2 tablespoons (30 ml) hot water