Preparation :
Put margarine and flour into a saucepan and place saucepan on heat. Saute flour until it becomes golden. Peel the tomatoes and chop them. Put tomatoes, the broth and salt into the saucepan. Almost 35 minutes later, when the tomatoes are cooked, pour the soup into another saucepan straining it at the same time. Bring to the boil. Blend the yolks of aggs together with the milk in a bowl. Add this mixture to the saucepan and serve the soup.