By Auguste Escoffier
2 litres (3½ pt or 9 U.S. cups) Petite Marmite Bouillon.
2 tbs very fine vermicelli cooked in White Bouillon; 4 tbs diced tomato flesh cooked in olive oil, seasoned and flavoured with Provence herbs; 2 tbs small green peas. Serve grated cheese separately.
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