Vermicelli Soup (Potage au Vermicelle)
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 6 oz vermicelli
- 3 quarts bouillon or clear gravy soup
Instructions
- Drop the vermicelli very lightly and by degrees into three quarts of boiling bouillon or clear gravy soup.
- Let it simmer for half an hour over a gentle fire, stirring often.