2 strips of bacon
1 onion
2 tbsp. butter
2 lbs. ripe plum tomatoes
1 tsp. thyme
1 bay leaf
4 c. chicken stock
1/2 c. heavy cream
Salt and pepper to taste
Nutmeg to taste

Chop the bacon and the onion and saute in a heavy kettle until the bacon is cooked and onion is soft. Put the plum tomatoes in a bowl or saucepan and pour boiling water over them, leaving it for a few minutes, and then draining. Slip the peel off and coarsely chop the tomatoes. Add the tomatoes, the thyme and the bay leaf to the saucepan and saute for 5 to 10 minutes. Add the chicken stock and simmer for 20 to 30 minutes. Remove the bay leaf and put the mixture through a food mill. Return to the saucepan and heat through, tasting and adding the seasoning as necessary. Swirl the heavy cream into the hot soup and serve.