Vermicelli Soup

Potage au Vermicelle

Preparation info

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About

Ingredients

  • Bouillon, or gravy soup, 3 quarts
  • vermicelli, 6 oz.; 30 minutes.
  • Soup, 3 quarts
  • vermicelli, 4 oz.

Method

Drop very lightly, and by degrees, six ounces of vermicelli, broken rather small, into three quarts of boiling bouillon or clear gravy soup; let it simmer for half an hour* over a gentle fire, and stir it often. This is the common French mode of making vermicelli soup, and we can recommend it as a particularly good one for family use. In England it is customary to soak, or to blanch the vermicelli, then to drain it well, and to stew it for a shorter time in the soup; the quantity also, must be reduced quite two ounces, to suit modern taste.