Vermicelli Soup
Ingredients
Directions
Bring 3 quarts of clear broth or gravy soup to a boil.
Drop in 4 ounces of broken vermicelli gradually.
Let it simmer for 10 to 15 minutes, 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 strands that soften in the hot broth and add body and starch to the soup.
- Clear broth or gravy soup
- Liquid base that carries the flavor and cooks the vermicelli through.
The step that matters
Adding the vermicelli gradually. Dropping the pasta in slowly keeps the broth at a steady boil and stops the strands from clumping into a mass. Stirring during the simmer keeps them separated and prevents 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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