Prepare Cream of Tomato soup

Required: 400 grms tomatoes, pureed; 2 potatoes, peeled and chopped; 5 to 6 cups rich chicken stock, 1 bay leaf, 2 table spoons chopped onion, 1 clove garlic; crushed, Tabasco or capsico; 1/2 table spoon sugar, 1/2 cup milk, 1 table spoon butter or margarine, 3-4 table spoon thick cream.

Method: Heat butter or margarine. Toss onions and garlic.  Simmer for a couple of minutes. Add stock and cook for 30 to 40 minutes. Along with tomato puree, put the mixture thruogh a food mill or blender. Return to heat, add salt, pepper, tabasco or Capsico and simmer for 5 minutes. Discard bay leaf, check seacoming.