Dice the carrot, leek and celery and add to the cold poultry broth form. Blanch (scald) the tomatoes, peel, core and dice. Roughly chop the peeled tomatoes (do not pour off the juice!). Add the tomatoes to the poultry broth.
Add the tarragon sprigs. Bring to a boil over medium heat and simmer gently for about 1 hour. Remove from heat and cool. Pass through a sieve, reserving the soup. Whisk 3 egg whites lightly and fold into the cold soup, bring to a boil repeatedly and pass through a strainer lined with a straining cloth. If you like, you can season the soup with a dash of gin.
Tip: A “batch” can be made with a little bit of ground meat makes the soup even more aromatic.
Dumplings / choux pastry:
Bring the salted milk to a boil with the butter. With a whisk, mix in the flour and burn into a dumpling with a wooden spoon. Cool and season with salt and a pinch of nutmeg. Then fold in the eggs, seasoning each to taste, and fold in the finely chopped basil. Put dumplings in a saucepan of simmering salted water and pull for about 2 minutes.
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