Vermicelli Soup
Ingredients
Directions
Make the soup
Mix the stock and gravy together in a pot.
Blanch the vermicelli in 2 quarts of water.
Add the blanched vermicelli to the soup and boil for 10 minutes.
Season with salt if needed.
Serve
Serve in a tureen with a crust of baked French roll.
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 into the broth, adding body and soft bite to the soup.
- Common stock
- Forms the liquid base of the soup, providing most of its savory flavor.
- Gravy
- Adds concentrated meaty flavor and color to the stock base.
The step that matters
Blanch the vermicelli in 2 quarts of water. Blanching briefly cooks the pasta separately so it does not release excess starch into the soup and turn it cloudy or gummy. Keeping the water separate also keeps the broth clear.
“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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