Vermicelli Soup
Ingredients
Directions
In a stewpan, bring 1 quart of clear stock to a boil.
Add 2 ounces of vermicelli and boil gently for 10 minutes.
Serve hot.
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
- Thin pasta that cooks quickly in the stock and gives the soup its body and texture.
- Clear stock
- Forms the liquid base of the soup and carries its flavor.
The step that matters
Boil gently after adding the vermicelli. Vigorous boiling can break up the thin pasta and make the soup cloudy, while gentle simmering cooks it evenly until tender.
“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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