Vermicelli Soup
Ingredients
Directions
Bring the broth or milk to a boil.
Add the vermicelli to the boiling liquid.
Cook over a good fire until the vermicelli is tender.
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 and softens to a tender, chewy texture as it cooks.
- Broth or milk
- Serves as the cooking liquid that carries flavor and softens the pasta.
The step that matters
Cook the vermicelli until tender. Thin pasta can go from underdone to overcooked quickly, and it keeps cooking in the hot liquid, so it should be checked near the end of cooking.
“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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