Vermicelli Soup
Ingredients
Directions
Prepare the vermicelli
Bleach the vermicelli in boiling water with a little salt for 5 minutes.
Drain the vermicelli in a colander and let it cool.
Make the soup
Plunge the cooled vermicelli into 3 pints of boiling stock.
Skim the stock and let it simmer gently for 10 minutes, stirring frequently.
Serve
Serve with a plate of grated Parmesan cheese.
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 and absorbs some of the stock as it cooks.
- Stock
- Provides the liquid and most of the savory flavor of the soup.
- Parmesan cheese
- Adds salty, savory depth when grated over the finished soup.
The step that matters
Skimming the stock before simmering. Skimming removes foam and loose impurities that would otherwise cloud the broth and muddy its flavor. Gentle simmering keeps the stock clear while the pasta cooks, instead of a hard boil breaking up the noodles.
“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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