Gravy Soup, with Vermicelli
Ingredients
Directions
Make the soup
Bring the brown gravy soup to a boil.
Gradually add the vermicelli while stirring to prevent lumps.
Simmer gently until the vermicelli is thick and soft.
Serve
Serve with French rolls and a plate of grated Parmesan cheese.
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
- Fresh vermicelli
- Thickens the soup and becomes soft as it simmers, giving the broth body.
The step that matters
Adding the vermicelli gradually while stirring. Dropping starch into hot liquid all at once lets its outer layer swell and clump before the inside hydrates, leaving lumps. Adding it slowly while stirring spreads the starch evenly so it thickens smoothly.
“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.
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.