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Large Vermicelli Soup
Soupe de Fides
6
Servings- Difficulty
Easy
Published 1989
Every source I have found states that this soup was reserved for sick people. You can, if you want, add some peeled, sliced, blanched asparagus, which does wonders for the broth, but I doubt that it would have been done on the farm, only in those bourgeois households of Chambéry and Annecy.
Ingredients
2 quarts 1 cup
Method
Bring the bouillon or broth to a boil. Add the asparagus and cook them al dente. Remove to a bowl with a slotted spoon. Add the fides or vermicelli and also cook al dente. Return the asparagus to the soup, add the chopped dill, and correct the final seasoning.
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