Vermicelli Soup
Ingredients
Directions
Break the vermicelli into small pieces.
Drop the vermicelli very lightly 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 that softens in the broth and gives the soup its body and bite.
- Bouillon or clear gravy soup
- Forms the liquid base that carries the flavor and cooks the vermicelli.
The step that matters
Dropping the vermicelli into the boiling bouillon. Adding the pasta lightly keeps the strands separate instead of clumping into a mass. Stirring often during the simmer prevents sticking to the bottom of the pot and keeps the starch from thickening the soup unevenly.
“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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