Plain Vermicelli Soup, No. 1

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Put a soup-bone, weighing from two to three pounds, or a brisket of beef, into four quarts of water; add two onions, two carrots, and two turnips; salt to taste, and place over the fire to boil for three hours; then remove and strain; put back on the stove, and add a quarter of a pound of vermicelli, and let it boil till tender; serve with tomatoes.