1. 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. 2. Bring to the boil and simmer for 3 mnutes. 3. Cook the vermicelli in boiling, salted water, drain and add to the soup. 4. Serve with grated cheese handed separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
