Prepare one quart of consomme to which add, while clarifying, one quarter pint of raw tomato puree in order to give it a faint pink tinge.

Peel and press a small tomato; cut into dice and poach in a little of the consomme; put them into the soup-tureen with a tablesponful of mild capsicum, cut in julienne-fashion, and one tablespoonful of plain boiled rice. Over this garnish pour the boiling consomme, adding a small pinch of chervil pluches, then serve at once.