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Puree of Tomato, Parmentier

Have in a saucepan two tablespoons melted butter. Slice finely half a peeled carrot, half each an onion, leek, branch of celery and green pepper, one branch chopped parsley and half ounce raw, lean ham; add all these to the pan, lightly brown for ten minutes, frequently stirring meanwhile. Mix in three tablespoons flour, pour in a quart fresh, crushed or canned tomatoes and two quarts of white broth. Season with a level tablespoon salt, one tablespoon sugar and half teaspoon white pepper. Mix well and let gently simmer for one hour. Cut two medium, raw, peeled potatoes into small dice pieces, cook in a saucepan with a pint water and a half teaspoon salt for twenty minutes, then drain. Strain the soup into a tureen, add the potatoes and serve.