Milk Soup with Vermicelli
Ingredients
Directions
Bring 2 pints of milk to a boil.
Add a small quantity of salt.
Drop in 2 ounces of fresh vermicelli.
Stir continuously to prevent lumps.
Continue stirring until the vermicelli is cooked.
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.
Explore the science
What each ingredient does
- Milk
- Forms the liquid base and gives the soup a creamy, rich body.
- Fresh vermicelli
- Its starch softens as it cooks and thickens the milk, giving the soup body and chew.
The step that matters
Stir continuously to prevent lumps. Milk proteins scorch quickly on the hot base of the pan, and noodle starch clumps when it first meets liquid. Constant stirring spreads the heat evenly and keeps the vermicelli separated.
“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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