Vermicelli Soup
Ingredients
Directions
Prepare
Boil the vermicelli in water for 15 minutes.
In a pot, combine the consomme and boiled vermicelli.
Simmer and serve
Boil the soup for 30 minutes, skimming off any impurities.
Add tarragon sprigs to the soup for flavor, then remove before serving.
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
- Consomme
- Forms the savory broth base that carries the whole soup.
- Vermicelli
- Thin pasta that adds body and soaks up broth as it cooks.
- Tarragon
- Adds a light, aniseed-like aroma to the broth.
The step that matters
Skimming off impurities while the soup boils. Proteins and fine particles rise to the surface as the soup boils. Removing them keeps the broth clear and free of cloudiness or off flavors.
“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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