Vermicelli Soup
Ingredients
Directions
Prepare
Crush the vermicelli between your fingers into short lengths.
Bring the consommé to a boil.
Cook and serve
Sprinkle in the vermicelli and boil gently for 15 minutes.
Season with salt and pepper to taste, then serve.
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 softens in the broth and gives the soup its body and bite.
- Consommé
- Clear seasoned stock that forms the liquid base and carries the flavour of the soup.
The step that matters
Boiling the vermicelli gently for 15 minutes. Pasta keeps cooking in hot liquid, so it can turn soft and mushy if overcooked. A gentle boil cooks it evenly without breaking the pasta apart or clouding the consommé.
“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.