1 ½ cups cream
½ cup flaked salt cod
2 ½ cups chicken broth
2 ½ cups canned or strained stewed tomatoes
2 slices onion, chopped
Small piece bay leaf
Bit of thyme
2 sprigs parsley
½ teaspoon paprika
1/8 teaspoon soda
4 tablespoons butter
2 tablespoons flour

Scald thin cream and codfish in double boiler. 

Cook 20 minutes. 

Strain and discard fish. 

Add broth to stock. 

In a saucepan simmer tomatoes, onion, bay leaf, thyme, parsley, and paprika 10 minutes. 

Strain. 

Add soda. 

Melt 2 tablespoons butter in another pan. 

Add flour and blend. 

Add milk and bouillon mixture. 

Heat, stirring constantly, to boiling point. 

Remove from heat. 

Add tomato mixture and remaining butter. 

Reheat. 

Serve hot, garnished with paprika.