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Potage au Vermicelle (Vermicelli Soup)

Vermicelli Soup (Potage au Vermicelle) is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a bouillon or clear gravy soup base enriched with vermicelli pasta. The full recipe is presented here and I hope you enjoy this classic British version of: Potage au Vermicelle (Vermicelli Soup).

prep time

10 minutes

cook time

35 minutes

Total Time:

45 minutes

Serves:

6

Rating:

Tags : Beef RecipesBritish Recipes

This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.

Original Recipe

VERMICELLI SOUP.
(Potage au Vermicelle.)

     Drop very lightly, and by degrees, six ounces of vermicelli, broken rather small, into three quarts of boiling bouillon, or clear gravy soup; let it simmer for half an hour* over a gentle fire, and stir it often. This is the common French mode of making vermicelli soup, and we can
recommend it as a particularly good one for family use. In England it is customary to soak, or to blanch the vermicelli, then to drain it well, and to stew it for a shorter time in the soup; the quantity also, must be reduced quite two ounces, to suit modern taste.

     Bouillon, or gravy soup, 3 quarts; vermicelli, 6 oz.; 30 minutes. Or, soup, 3 quarts; vermicelli, 4 oz.; blanched in boiling water 5 minutes; stewed in soup l0 to 15 minutes.

Modern Redaction

Ingredients:

200g vermicelli pasta, broken into small pieces
2l boiling bouillon or consommé

Method:

Pour the bouillon or gravy soup into a pan and bring to a simmer. Gently add the vermicelli and stir to combine. Bring back to a simmer then simmer gently for about 30 minutes, or until the soup is hot and the vermicelli is very soft.

Pour into a warmed tureen, bring to the table and serve.

Find more Eliza Acton Recipes Here and more Traditional Victorian Recipes Here.