Clear tomato soup with pancakes

Ingredients for 6 servings:

• 1 onion(s)
• 1 tsp peppercorns
• 2 allspice
• 2 sprigs of thyme
• 4 egg whites
• 3 cans of tomatoes (800 g each)
• 1 bay leaf
• 800 ml stock (vegetable stock)
• ½ tsp salt
• 1 pinch(s) of sugar
• 2 cl sherry, dry
• 2 tomatoes
• 3 egg yolks
• 50 g flour
• 50 g Parmesan, grated
• 50 ml milk
• Salt
• Fat, for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Halve the onion without peeling. Peel and dice one half. Crush the peppercorns and allspice. Wash the thyme. Beat the egg whites until semi-stiff. Roast the onion half, cut-side down, in a large saucepan without fat. Add all the soup ingredients except the sherry and fresh tomatoes. Bring to a boil, stirring occasionally. Reduce heat to low for one hour. Line a fine sieve with cheesecloth (non-chlorine-bleached kitchen paper will also work) and pour the soup through. Important: Do not stir or press in the sieve, or the soup will become cloudy. Heat the soup and season with sherry, salt, and pepper. For the pancakes, combine the egg yolks, flour, a little salt, Parmesan cheese, and milk into the pancake batter. Fry thin pancakes in a little fat and roll them up. Just before guests arrive, heat the soup and cut the pancake rolls into thin slices. Pour boiling water over the tomatoes, peel and deseed them, and cut the flesh into wedges. Divide the tomato wedges and patties among six plates, add the heated soup, and serve.