Vermicelli Soup
Ingredients
Directions
Break the vermicelli into pieces.
Boil the vermicelli in salted water for about 15 minutes until nearly cooked.
Drain the vermicelli and add it to the boiling broth.
Boil until perfectly tender, about 20 to 25 minutes in total.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Vermicelli
- Forms the body of the soup and absorbs broth as it cooks, giving it substance.
- Broth or consommé
- Provides the main liquid and savoury flavour that the noodles soak up.
The step that matters
Boil until perfectly tender. Pasta needs to be boiled in the broth until fully tender, since the starch continues to hydrate and soften while it sits. Stopping early leaves the noodles firm and chalky at the centre, and the total time stated in the record should be followed closely.
“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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