Name: Vermicelli Soup
Ingredients: 1 quart clear stock; 2 ounces vermicelli

Vermicelli Soup

Ingredients

1 quart clear stock
2 ounces vermicelli

Directions

In a stewpan, bring 1 quart of clear stock to a boil.
Add 2 ounces of vermicelli and boil gently for 10 minutes. Serve hot.

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 cooks in the broth, adding body and making the soup more filling.
Clear stock: Liquid base that carries the flavor and cooks the vermicelli as it simmers.

“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.