Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
576
Calories
14g
Protein
13g
Fat
100g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 liter stock
- 35gr butter
- 35gr flour
- 30gr very fine vermicelli
- 1 tablesp. finely chopped parsley
- pepper and lemon juice to taste
- =
Directions
1
Bring the stock to the boil, and add the vermicelli. Cook the vermicelli in about 10 minutes.
2
In the mean tie mix the butter and flour to a white, stiff mass. Add a few spoonfulls of the stock, stirring all the while, until you get a paste. Add this paste to the rest of the soup, stir and bring to the boil. Leave to boil for a few minutes.
3
Add the parsley just before serving and add pepper and lemon juice to taste.
Recipe sourced from
fandom