Vermicelli Soup with Lemon & Butter

Name: Vermicelli Soup with Lemon & Butter
Yield: Serves 4–6
Ingredients: 1.75 litres(61 fl oz/7 cups) water or broth; Finely grated haloumi or parmesan cheese, to serve; 120 g(4¼ oz) vermicelli or angel hair pasta, broken up; black pepper, to serve; 30–40 g(1–1½ oz) butter; juice of half a lemon; 3–4 mint leaves, torn (or a little crushed dried mint), to serve

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

Here is a version of vermicelli soup that they tend to make in Greece and Cyprus. If you have a light chicken, fish or meat stock, then use that, but I love this even just with water... a soup in moments. You can leave out the mint, if you’d prefer.

Ingredients

1.75 litres(61 fl oz/7 cups) water or broth
juice of half

Starter
Side dish
Vegetarian
Soup

Method

Put the water, lemon juice and butter in a pan and add 1½ teaspoons of salt (this shouldn’t be necessary if you’re using broth). Bring to the boil, then simmer over low heat for 6–7 minutes before adding the pasta. Cook the pasta until a few seconds before the packet says it should be ready (it will