CookEat Recipe
Swiss Vermicelli Soup
Vermicelli soup in strained beef and aromatic broth, with leek, parsley and chervil; grated Swiss cheese is served separately.
Method
Steps
Step 1
Put the three-pound piece of raw beef flank in a saucepan with five quarts of cold water and the tablespoon of salt. Bring slowly to a boil and skim off surface fat.
Step 2
Clean the two carrots and turnip. Peel the good-sized onion and stud it with the two whole cloves. Add these vegetables with the two celery branches, thyme sprig and bay leaf. Cover and maintain a gentle, steady simmer for about three hours, skimming surface fat occasionally.
Step 3
Lift out the beef; it is not served in this soup. Strain all the broth through clean cheesecloth into another saucepan, leaving the first-stage vegetables, herbs and cloves behind. Return the strained broth to a boil.
Step 4
Clean the leek thoroughly and slice it finely. Add it to the strained broth with the teaspoon of freshly chopped parsley and the leaves from the two chervil branches. Boil gently for forty-five minutes.
Step 5
Break the three ounces of vermicelli into short pieces on a plate. Add to the soup, stir lightly and boil gently for about fifteen minutes, until the pasta is cooked. Pour into a hot tureen and serve promptly, with a little grated Swiss cheese in a separate dish.
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