Tomato Bisque

2lb ripe tomatoes, chopped 1 med. onion, thinly sliced 1 tbsp butter 1 bay leaf 1 tbsp brown sugar, packed 1 tsp dried basil 2 whole cloves 1 tsp salt 1/2 tsp pepper 2 cups light cream 1 cup milk 2 tbsp chopped chives Peel and seed tomatoes. Saute onion in butter, add tomatoes. Add bay leaf, sugar, cloves, s&p, and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove bay leaf and cloves, transfer soup to blender to puree. Strains. Add cream and milk, heat through. Serve sprinkled with chives.