Vermicelli Soup
Ingredients
Directions
Prepare the vermicelli
Break the vermicelli into pieces.
Boil the vermicelli in salted water until nearly cooked, about 15 minutes, then drain it well.
Finish in the stock
Add the drained vermicelli to the boiling nut-meal stock.
Boil until fully cooked, about 30 minutes.
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
- Provides the body of the soup, and its released starch slightly thickens the broth.
- Nut-meal stock
- Forms the liquid base and carries the main flavor of the soup.
The step that matters
Boil the vermicelli until fully cooked in the stock. Pre-cooking in salted water sets up the noodles, and the final boil finishes them. Boiling too long makes thin noodles soft and starchy, which clouds the broth and blurs its texture.
“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.
More vermicelli soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.