Roomsoep turbigo

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8 dl béchamelsaus
1 dl slagroom
geraspte Parmezaanse kaas
2 dl runderbouillon
6 rijpe tomaten
60 gr vermicelli
zout, peper

Pel de tomaten, ontpit ze snijd ze in grove stukken en laat
die in de
béchamel gaar koken.
Mix dit mengsel met de mixer fijn en passeer het door een
zeef.
Kook de vermicelli in de bouillon gaar; haal de vermicelli den
uit de
bouillon, voeg de bouillon bij de soep en verwarm die nog
even.
Geef er vlak voor het serveren de room en de vermicelli
bij.
Serveer er de Parmezaanse kaas bij.