Fresh Cream of Tomato 6-8 sun-ripened tomatoes, peeled and quartered 2 finely minced white onions 2 T butter 1/2 cup heavy cream 4 tsp sugar 2 cups milk salt, pepper, butter, fresh minced parsley Saute onions in butter until soft but not brown, add tomatoes and simmer 15 minutes. Add sugar, salt, pepper, and milk, and simmer for 10 minutes. Prepare soup bowls with a teaspoon of butter and 2 tablespoons of cream in each. Pour hot soup into bowls, and garnish with minced parsley.  The same general process works equally well with almost any local sun-ripened vegetables: fresh green peas, asparagus tips, tiny Brussels sprouts, little carrots or lima beans, fresh corn kernels or tiny string beans. . .