6 very ripe tomatoes, chopped
3 c. chicken stock
3 ribs celery, sliced
1 sm. onion, diced
1 c. cream
Butter
Salt
Pepper

Saute vegetables in butter until tender. Add soup stock and simmer for 20 minutes. Process through a food processor. Return back to pan and add the cream and a bit of butter. Heat until hot, but do not boil. Season to taste with salt and pepper.