Vermicelli Soup, Clear
Ingredients
Directions
Prepare the vermicelli
Break the vermicelli into shorter pieces to prevent long threads.
Boil the vermicelli in water for 5 minutes, then drain.
If not using immediately, cool the vermicelli in cold water and drain again.
Make the soup
Boil the clear stock in a pot and add the vermicelli.
Simmer gently until the vermicelli is tender, stirring occasionally to prevent lumps.
Serve
Serve in a tureen with grated Parmesan cheese on the side, if desired.
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
- Vermicelli
- Forms the noodles that give the soup its body and chewy texture once simmered until tender.
- Clear stock
- Provides the liquid base and savory flavor of the soup.
- Parmesan cheese
- Adds salty, savory flavor when sprinkled over the finished soup.
The step that matters
Simmer gently until the vermicelli is tender. Vigorous boiling can break the delicate pasta apart and make the soup cloudy and starchy, while stirring prevents the strands from clumping together and sticking to the pot.
“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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