Vermicelli Soup
Ingredients
Directions
Prepare
Mix the stock and gravy together in a pot.
Blanch the vermicelli in boiling water for a few minutes.
Finish the soup
Add the vermicelli to the soup and boil for 10 minutes.
Season with salt if needed.
Serve
Serve in a tureen with a crust of French roll.
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
- Common stock
- Forms the liquid base and supplies most of the savoury flavour of the soup.
- Gravy
- Adds body, colour and concentrated meaty flavour to the stock.
- Vermicelli
- Adds starchy bite and some body to the broth as it cooks and softens.
The step that matters
Boiling the vermicelli for 10 minutes. Fine pasta keeps absorbing liquid and softening while it simmers. Boiling it too long can make the vermicelli mushy and cloud the broth, so it should be checked as it cooks.
“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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