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Potato and Vermicelli Soup

A simple soup of diced potatoes and vermicelli simmered in vegetable broth, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 8,303 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato and Vermicelli Soup

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the soup

  1. In a pot, bring the vegetable broth to a boil.

  2. Add the diced potatoes and cook until tender, about 10 minutes.

  3. Stir in the vermicelli and cook until al dente, about 5 minutes.

  4. Season with salt and pepper to taste.

Serve

  1. Serve hot, garnished with fresh herbs if desired.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Potato + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together8,303 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Soften into tender pieces that thicken the broth slightly and give the soup body.
Vermicelli
Adds thin starchy noodles that soften in the hot broth and give the soup its texture.
Vegetable broth
Forms the liquid base that cooks the potatoes and noodles and carries the flavor.

The step that matters

Stir in the vermicelli and cook until al dente. Vermicelli is thin and cooks quickly, so it can turn soft and mushy if left in the hot broth too long. Checking it near the stated time keeps the noodles firm to the bite.

“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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