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Rice or Vermicelli Soup

A clear broth soup with rice and vermicelli, cooked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rice or Vermicelli Soup

Ingredients

Directions

  1. Bring the cleared broth to a boil.

  2. Add the rice and cook until half done.

  3. Wash the vermicelli and add it to the soup.

  4. Cook until the vermicelli is tender.

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.

Explore the science

What each ingredient does

Rice
Starch that thickens the broth slightly and gives the soup body as it softens.
Vermicelli
Thin noodles that soften in the hot broth and add a tender, springy texture.

“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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