Vermicelli Soup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of vermicelli pasta cooked in clear gravy stock. The full recipe is presented here and I hope you enjoy this classic British version of: Vermicelli Soup II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
163. INGREDIENTS.—1/4 lb. of vermicelli, 2 quarts of clear gravy stock, No. 169.
Mode.—Put the vermicelli in the soup, boiling; simmer very gently for 1/2 an hour, and stir frequently.
Time—1/2 an hour. Average cost, 1s. 3d. per quart.
Combine the vermicelli and gravy stock in a pan. Bring to a simmer and cook gently for 30 minutes, stirring frequently, or until the vermicelli is very tender.
Ladle onto warmed soup bowls and serve immediately.
