Vermicelli Soup
Ingredients
Directions
Prepare the vermicelli
Scald the vermicelli in ½ pint of water with 1 teaspoon of salt for five minutes.
Let it cool, then drain through a colander.
Make the soup
Pour the drained vermicelli into ½ pint of boiling stock.
Stir with a skimmer to prevent lumps.
Let it simmer for five minutes, covering three-quarters of the saucepan.
Skim off any froth that rises to the surface.
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
- Forms the body of the soup, giving it bulk and a soft, tender texture.
- Stock
- Provides the liquid and main savoury flavour of the soup.
The step that matters
Stir with a skimmer to prevent lumps. Starch on the surface of pasta can turn sticky when it meets hot liquid and clump together. Stirring as the vermicelli goes in spreads the strands out and keeps them separate.
“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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