Consomme Ou Potage Au Vermicelle
Ingredients
Directions
Cook the vermicelli
Break the vermicelli into pieces.
Boil the vermicelli in salted water until nearly cooked, about 15 minutes.
Drain the vermicelli and add it to the boiling broth.
Finish and serve
Boil until perfectly tender, about 20 to 25 minutes, then serve.
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
- Forms the body of the soup, and its starch slightly thickens the broth as it cooks.
- Broth or consomme
- Supplies most of the liquid and carries the savory flavor of the soup.
The step that matters
Pull the vermicelli when nearly cooked. Pasta keeps softening in hot liquid after it leaves the pot, so cooking it only until nearly done before adding it to the broth helps it reach tenderness without turning mushy.
“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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