Vermicelli Soup
Ingredients
Directions
Prepare the vermicelli
In boiling water, blanch the vermicelli with salt for 5 minutes.
Drain the vermicelli in a colander and let it cool.
Make the soup
Plunge the cooled vermicelli into 3 pints of boiling stock.
Skim the surface and let it simmer gently for 10 minutes, stirring frequently.
Serve
Serve with grated Parmesan cheese on the side.
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
- Provides the body of the soup as the pasta softens in the hot stock.
- Stock
- Forms the liquid base that carries the flavour and cooks the pasta.
The step that matters
Simmering with frequent stirring. Pasta releases starch as it cooks, which can thicken the broth and make strands stick together or overcook. Gentle simmering and frequent stirring keep the strands separate and the texture even.
“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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