Vermicelli Soup with Lemon & Butter

Preparation info
  • Serves


    • Difficulty


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.


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


Put the water, lemon juice and butter in a pan and add 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