DAWN SOUP	Safak Corbasi
8 Servings 1 and 1/4 glasses flour 1 glass milk 1 kilo tomatoes 150 grams butter 2 litres meat broth 3 egg yolks salt and pepper
Cut each tomato in half. Grate each half of the tomato by rubbing the cut face of the tomato against the grater. Melt the butter in a saucepan over a medium heat, then, while stirring with a fork, mix in the flour. Continue to stir constantly while adding the broth, grated tomato, salt and pepper. Boil for 10 minutes. Beat the eggs with a whisk and add to the milk. Mix. Add this to the boiling soup and continue to let boil for a moment. Serve with toasted bread.