6 ripe tomatoes, chopped
2 tbsp. butter or oil
3 c. chicken stock
1 c. milk or cream
Salt & pepper to taste
Butter

Saute tomatoes in butter until tender. Mix tomatoes with stock, simmer 20 minutes. Cool 5 minutes; run mixture through blender. Pour back into saucepan; add milk, salt and pepper to taste and a pat of butter. Heat and serve. Serves 4 to 6.