Italian Soup
Ingredients
Directions
Prepare the paste
Blanch the Italian stew-paste in boiling water for a few minutes.
Strain the paste and place it in cold water until needed.
Make the soup
Boil the stew-paste in good consommé stock for a short time.
Season with coarse sea salt and less sugar to taste.
Blanch the vermicelli similarly.
Squeeze the vermicelli to break it slightly before adding to the soup.
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.
Explore the science
What each ingredient does
- Italian stew-paste
- Provides the main flavour base of the soup as it simmers in the stock.
- Vermicelli
- Adds body and texture to the soup as thin pasta strands.
The step that matters
Blanch the stew-paste and vermicelli before adding them to the soup. Blanching in boiling water and then cooling the paste firms it and removes surface starch and excess salt or fat, so the soup stays clear and the pasta does not turn gummy or soft.
“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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