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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.