Vermicelli Soup
Ingredients
Directions
Prepare
Prepare the stock as you would for consomme.
Cook the vermicelli
For each quart of stock, add 1 ounce of vermicelli that has been blanched in boiling water with 1 tablespoon of salt per quart.
Boil the vermicelli until tender, then drain and place it in cold water until needed.
Serve
Add the vermicelli to the hot soup long enough to heat thoroughly 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
- Vermicelli
- Adds body and a starchy bite that thickens the broth slightly and gives the soup its character.
- Soup meat
- Releases flavor and gelatin into the stock, giving the broth its depth and body.
The step that matters
Heating the vermicelli in the hot soup. Vermicelli is delicate and can turn soft or mushy if overcooked. It was already boiled until tender, so it only needs to heat through in the hot soup just before serving.
“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.
More vermicelli soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.