Vermicelli Soup
Ingredients
Directions
Prepare
Break up the vermicelli into small pieces.
Soak the vermicelli in boiling water until white and free from dust.
Make the soup
Use rich beef gravy that has been well strained.
Add the soaked vermicelli to the soup 15 minutes before serving.
Serve hot.
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
- Forms the body of the soup, softening as it absorbs liquid and thickening the broth slightly.
- Rich beef gravy
- Provides the main savory, meaty flavour and the liquid base of the soup.
The step that matters
Soaking the vermicelli. Soaking in boiling water until it turns white and is free from dust cleans the noodles and softens them. Adding them only 15 minutes before serving keeps them from becoming soft and mushy in the hot broth.
“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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