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; 30–40 g(1–1½ oz) butter; juice of half a lemon; 120 g(4¼ oz) vermicelli or angel hair pasta, broken up; 3–4 mint leaves, torn (or a little crushed dried mint), to serve; black pepper, 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

Side dish
Starter
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

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