- 1 ounce butter
- salt and pepper
- 1 ounce flour
- 1⁄2 lb vermicelli
- 1 pint chicken stock
- grated cheese
- 1 pint tomato puree
Directions See How It's Made
- Make a roux with the butter and flour, add the hot chicken stock and blend carefully, then add the tomato puree and season well with salt and pepper.
- Bring to the boil and simmer for 3 mnutes.
- Cook the vermicelli in boiling, salted water, drain and add to the soup.
- Serve with grated cheese handed separately.