Cream of Tomato Soup

1lb ripe tomatoes of good flavor
3 oz chopped onion
¼ lb chopped young carrot
Bouquet garni
1 liter of chicken stock
salt and pepper
½ pt single cream
Chopped chives or basil to garnish

Simmer the vegetables and bouquet garni with one and a half pints of chicken stock until tender. Remove the bouquet garni and puree the soup in a blender until it is very smooth. Add the seasoning and remaining stock. If the soup is to be served cold then pour in the cream and chill. If it is to be served hot bring the cream to a boil in a clean pan and add the soup gradually. Serve scattered with basil or chives. If you like a spicy flavor for a change add nutmeg to the soup as it cooks and sprinkle a little on the top to serve.