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Puree of Tomato, Andalouse

Have in a saucepan two ounces lean, raw ham, cut in very small pieces, half a small sliced carrot, one small sliced onion, two sliced leeks, half sliced green pepper, one branch sliced celery, two branches chopped parsley and half bean crushed garlic, adding one ounce butter; then cook the vegetables to a nice light brown, or about ten minutes, frequently stirring meanwhile. Add two heavy tablespoons flour, stir briskly; add one quart fresh crushed tomatoes, or same quantity canned tomatoes, and two quarts hot water; mix well, then add one saltspoon thyme, one sprig bay leaf, one clove, one teaspoon allspice, a teaspoon salt, one tablespoon sugar and half light teaspoon white pepper. Cover the pan and let slowly simmer for one hour and fifteen minutes. Boil two ounces vermicelli in a little white broth or hot water in a saucepan for eight minutes; strain the tomato puree through a Chinese strainer into another saucepan. Drain the vermicelli and add to the tomato; boil for five minutes. Pour into a hot soup tureen and serve.