Cream Of Carrot And Tomato Soup - cooking recipe

Ingredients

4 c. peeled tomatoes (fresh or canned)
2 lb. carrots
6 Tbsp. butter
salt and pepper to taste
1/4 c. water
3 Tbsp. flour
1 3/4 c. chicken broth (College Inn)
3 c. milk
1 c. heavy cream
Tabasco to taste
1/4 c. chopped fresh dill (optional)
1 c. sour cream

Preparation

Put tomatoes in saucepan and cook, uncovered, 30 minutes. Trim the carrots and scrape; cut into 1/4-inch rounds.
Heat 1/2 butter in a heavy saucepan and add carrots.
Cook briefly, stirring, and add salt and pepper to taste and water.
Cover closely and cook 30 minutes.