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Vermicelli Soup

A simple soup made with stock and vermicelli, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Vermicelli Soup

Vermicelli Soup

Ingredients

Directions

  1. Heat the stock in a pot.

  2. Bring the stock to a boil.

  3. Add the vermicelli and boil for 15 minutes.

  4. Season with salt and pepper.

  5. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Vermicelli
Pasta that softens in the simmering stock and thickens the soup slightly with starch.
Stock
Forms the liquid base that carries the flavour of the whole soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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