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Vermicelli Soup, White or Broun

A simple soup made with vermicelli, water, stock, and optionally eggs for a white version.

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

Ingredients

Directions

Cook the vermicelli

  1. Place vermicelli in a pot with cold water and bring to a boil.

  2. Strain the vermicelli.

  3. Transfer the strained vermicelli to cold water.

  4. Let the vermicelli cool in the water to prevent lumping.

  5. Once cool, strain the vermicelli again to remove excess water.

Make the soup

  1. Add the desired amount of best stock to the pot.

  2. Whisk together 6 eggs.

  3. Add the whisked eggs to the stock.

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.

Explore the science

What each ingredient does

Vermicelli
Forms the body of the soup, giving it a noodle texture.
Eggs
Set in the hot stock to form soft ribbons, thickening the soup slightly.

The step that matters

Let the vermicelli cool in the water. Cooling the cooked noodles in cold water stops residual cooking and keeps them from clumping together into a sticky mass.

“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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