Vermicelli Soup with Tomato Puree

Prepare three quarts of fish stock, as for thick soup ; when boiling move it to
the side of the fire and let it simmer for half an hour. Make one and one-half pints
of fresh tomato puree. Skim the fat off the soup, put in a bunch of parsley and
sweet herbs and the tomato puree, then allow it to simmer for twenty minutes
longer. Boil gently in salted water one-half pound of vermicelli. Strain the soup,
put in the vermicelli, skim off all the fat and boil up again. Turn the soup into a
tureen, and serve.