1 tbsp. butter
1 c. coarsely chopped onion
2 tbsp. minced shallots
3 lb. tomatoes, peeled, seeded & coarsely chopped
1 c. strained orange juice
2 tbsp. minced fresh tarragon or 2 tsp. dried
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. sour cream
1 c. heavy cream
1 tbsp. minced chives

In a large (14 inch) skillet, melt the butter over low heat. Add the onions and shallots and saute, stirring occasionally, until soft but not brown, about 5 minutes. Add the tomatoes, orange juice, tarragon, sugar, salt and pepper; blend well. Bring the mixture to a boil, then simmer, covered, over moderate low heat for 30 minutes. Remove from the heat and cool.

Spoon the mixture into the bowl of a food processor fitted with a steel knife. Puree until smooth. Add the sour cream and whirl until blended. Transfer the mixture to a large pitcher or plastic container and add the heavy cream, stirring thoroughly.

Taste for seasoning and adjust to your taste. Refrigerate, tightly covered, until thoroughly chilled. to serve, divide the cold soup among 6 soup bowls and sprinkle the chives on top. Serves 6.

Note: If you prefer, the soup may be served hot. Reheat it slowly over moderate heat, stirring frequently. Do not let it come to a boil. Garnish with the chives.