Rice or Vermicelli Soup
Ingredients
Directions
Bring the cleared broth to a boil.
Add the rice and cook until half done.
Wash the vermicelli and add it to the soup.
Cook until the vermicelli is tender.
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
- Rice
- Adds body and starch that thickens the soup as it cooks.
- Vermicelli
- Thin noodles that soften in the broth and add a tender, delicate texture.
The step that matters
Cook the rice until half done. Rice keeps absorbing liquid after it leaves the heat, so stopping at half done lets it finish cooking in the hot soup without turning mushy.
“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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