A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Swell quarter of a pound of vermicelli in a quart of warm water
Add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter
Let the soup boil for fifteen minutes after it is added
Modern guidance to help you succeed with this vintage recipe
Pre-soaking the vermicelli in warm water hydrates the starch molecules gradually, preventing them from rapidly absorbing too much broth and becoming gummy. The substantial amount of butter (¼ pound) creates an emulsion with the broth, enriching the soup's body and giving it a silky mouthfeel while tempering the lean quality of the pasta. Boiling for exactly 15 minutes ensures the vermicelli finishes cooking without becoming mushy, while the starches released during cooking naturally thicken the soup.
The broth can be prepared up to 3 days ahead and refrigerated. However, the vermicelli must be soaked and cooked immediately before serving to prevent overcooking and mushiness.
This soup is best served fresh and does not store well, as the vermicelli will continue to absorb liquid and become overly soft. If you must store leftovers, refrigerate in an airtight container for up to 2 days. Expect the vermicelli to break down significantly. Reheat gently over low heat, adding additional broth to restore consistency.
AI-generated tips from Chef Cecil's culinary database
The broth can be prepared up to 3 days ahead and refrigerated. However, the vermicelli must be soaked and cooked immediately before serving to prevent overcooking and mushiness.
This soup is best served fresh and does not store well, as the vermicelli will continue to absorb liquid and become overly soft. If you must store leftovers, refrigerate in an airtight container for up to 2 days. Expect the vermicelli to break down significantly. Reheat gently over low heat, adding additional broth to restore consistency.
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