5 c. chicken stock
1 oz. chicken cubes
2 lbs. tomatoes
1 lg. carrot
12 oz. potatoes
1/2 lb. ham hock
1 1/4 c. cream (optional)
4 tbsp. sugar
3 sprigs parsley
1 bay leaf
1 celery stalk
2 tbsp. tomato paste
Chives, salt and pepper to taste

Wash the tomatoes. Cut them into chunks. Wash the carrot but DO NOT PEEL IT. Cut it into chunks. Peel the onion and cut into chunks. Peel the potatoes and cut into pieces. Make a bouquet garni from the bay leaf, parsley and cut up celery, tied into a piece of cheesecloth.

Place all the vegetables in a pot and add the stock and cubes, the ham hock, the sugar, the bouquet garni and the tomato paste, salt and black pepper to taste. Place the pot over moderate heat, bring to the boil, and simmer for 1 hour. Remove the bouquet garni and ham hock. Puree the soup and then force through a sieve. Return soup to cleaned pot and heat to the boil. If adding cream, do so carefully and DO NOT BOIL. Serve hot garnished with the fresh chives.