Vermicelli Soup
Ingredients
Directions
Break the vermicelli into small pieces.
Drop the vermicelli into the boiling bouillon or soup gradually.
Let it simmer for 30 minutes over low 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 thickens it slightly as its starch releases.
- Bouillon or clear gravy soup
- Forms the liquid base that carries the flavor of the dish.
The step that matters
Adding the vermicelli gradually. Dropping the pasta in slowly keeps the boiling broth from cooling and stops the pieces from clumping into a single mass. Stirring during the simmer keeps the strands separated and prevents them from sticking to the bottom of the pot.
“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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