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Vermicelli Soup

A simple soup of vermicelli cooked in salted water and simmered with stock and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Vermicelli Soup

Vermicelli Soup

Ingredients

Directions

Prepare

  1. Boil the vermicelli in salted water for 15 minutes.

  2. Heat the stock and remove the fat from the top.

Make the soup

  1. Add the boiling stock to the vermicelli.

  2. Add chopped parsley and simmer for 15 minutes.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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
Its starch softens into the broth and gives the soup body and substance.
Stock
Provides the main liquid and most of the soup's flavour.

“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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