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Tomato, St. Louis

Finely slice a carrot, onion, two branches celery, half a sound green pepper and a bean garlic. Place in a saucepan with two tablespoons butter, a pound crushed, raw ham bones and gently brown for ten minutes, stirring once in a while. Dredge in two ounces flour, briskly stir while heating for two minutes, pour in a quart crushed fresh tomatoes (or its equivalent in canned), a quart broth and one and a half pints water. Season with one and a half good teaspoons salt, a teaspoon sugar and half teaspoon pepper. Add a sprig thyme, one bay leaf, two cloves, mix well and cook for an hour and fifteen minutes, mixing at bottom once in a while. Press soup through sieve into a vessel, then through a Chinese strainer into another saucepan. Scald one and a half ounces pistachios in boiling water for two minutes, drain on sieve, peel and split, then add to soup with a gill cream and an ounce butter. Mix well while cooking for five minutes, pour soup in a tureen and serve.