Vermicelli Soup

Ingredients

• 2 quarts stock
• 1 onion
• 1 bay leaf
• 2 cloves
• 1 slice lean ham
• 1½ ozs. vermicelli
• pepper and salt to taste

Method

1. 1

   Put the stock, onion, bay leaf, cloves, and ham into a pan, and boil for thirty minutes.

2. 2

   Then remove the onion and remaining seasonings and clarify the stock with the white of an egg.

3. 3

   Boil the vermicelli in a separate pan of water until tender.

4. 4

   Strain the stock through a clean cloth, pour it back in the pan, add the cooked vermicelli, season with pepper and salt.

5. 5

   Have the soup a light brown colour, pour into the tureen, and serve.

6. 6

   Grated cheese should be handed round when serving this soup.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 30. The excerpt below is the record exactly as published.

VERMICELLI SOUP. 2 quarts stock 1 onion 1 bay leaf 2 cloves 1 slice lean ham 1 £ ozs. vermicelli pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.