Madeleine Kamman

Large Vermicelli Soup

Soupe de Fides

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

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

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.