HOT SOUP: This is a dressed-up version of consomme that might be more pleasing to the palate than the plain one.

CONSOMME WITH TOMATOES:

1 lb. red ripe tomatoes                                                

1 quantity consommé, see recipe

½ oz vermicelli, cooked                                              

pinch chervil

salt and pepper to taste

Chop tomatoes roughly and cook them with a little water, if necessary, until tomatoes are pulpy.

Make consommé. Add tomatoes 15 minutes before the cooking time is complete. Strain soup and keep warm.

Place a little cooked vermicelli and pinch of chervil in each serving bowl. Pour in hot consommé. Serve immediately.