Name: Vermicelli Soup
Ingredients: 3 pints of consommé; 2 oz of vermicelli; salt to taste; pepper to taste

Vermicelli Soup

Ingredients

3 pints of consommé
2 oz of vermicelli
salt to taste
pepper to taste

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.

Recipe from a historical cookbook (Internet Archive).

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 strands that soften in the broth and give the soup its body and bite.
Consommé: Clear seasoned stock that forms the liquid base and carries the flavour of the soup.

“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.