Cream of Tomato Soup

Melt in a deep saucepan:
2 T. butter
Add and cook slowly until golden:
1 onion, chopped
1 carrot, chopped
Add and mix:
3 T. flour
Add:
1 quart chicken stock or water
1 small garlic clove
2 leeks, thinly sliced, (optional)
4 white peppercorns
1 t. salt
1 T. sugar
6 medium-sized ripe tomatoes, chopped
1 C. canned tomatoes
1 chicken carcass (optional)
Cover and simmer over low heat for 1 to 1 ½ hours.
Remove chicken carcass and strain.
Put soup into blender and blend to a smooth consistency.
Add and mix:
1 C. light cream
Correct seasonings.
Serve with croutons, rice or grated Parmesan cheese