Name: Potage Au Vermicelli, or Vermicelli Soup
Ingredients: 2 ounces vermicelli; 1 quart consomme; 1 head celery; salt to taste

Potage Au Vermicelli, or Vermicelli Soup

Ingredients

2 ounces vermicelli
1 quart consomme
1 head celery
salt to taste

Directions

Prepare the vermicelli

Boil the vermicelli in clear water with a little salt.
Drain the vermicelli using a sieve.

Make the soup

In a pot, bring the consommé to a boil with the head of celery.
Add the drained vermicelli to the boiling consommé and cook until heated through.

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

Vermicelli: Thin pasta that gives the soup body and a soft, tender bite.
Consommé: Clear seasoned stock that forms the base of the soup.
Celery: Head of celery simmered in the consommé to add a mild, aromatic flavour.

“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.