Name: Vermicelli Soup
Ingredients: ½ pound vermicelli; 2 quarts rich broth; salt

Vermicelli Soup

Ingredients

½ pound vermicelli
2 quarts rich broth
salt

Directions

Break the vermicelli into pieces.
Cook in boiling salted water for 15 minutes.
Drain the vermicelli and add it to the boiling broth.
Cook until tender and serve.

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: Thin pasta that softens in the broth and gives the soup its body.
Rich broth: Supplies the main liquid and savory flavor that the pasta absorbs.

“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.