5 to 6 ripe tomatoes, peeled
3 to 4 lbs. carrots, thinly sliced
1 sm. bunch celery, thinly sliced
2 leaks or green onion, thinly sliced
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
Pinch of sugar
1/2 bay leaf
Pinch of nutmeg, salt, and pepper
5 tbsp. light cream
1 tbsp. chopped parsley for sprinkling on top

Quarter tomatoes and remove all seeds; reserve any juice from tomatoes. Cook celery and carrots in butter for a few minutes until soft. Stir in flour. Add tomato juice, water, and seasonings. Stir mixture until it comes to a boil and simmer 1/2 hour. Put in blender and puree. Add cream. Return to pan and reheat. Sprinkle with parsley and serve.