Vermicelli Soup
Ingredients
Directions
Drop the vermicelli very lightly and gradually into the boiling bouillon.
Let it simmer for 30 minutes over gentle heat, stirring often.
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 pieces that soften in the broth and give the soup its body and bite.
- Bouillon or clear gravy soup
- Forms the liquid base that carries flavour and cooks the vermicelli through.
The step that matters
Adding the vermicelli gradually. Dropping the pasta in lightly and gradually keeps it from clumping into a mass, so each piece cooks evenly and the broth stays clear and separate.
“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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