CookEat Recipe
Tomato Vermicelli Soup
Strained tomato and aromatic broth with small pieces of vermicelli.
Method
Steps
Step 1
Melt the first butter in a large saucepan. Add ham, carrot, onion, parsley, leek, peppercorns, clove, bay and thyme. Stir and brown gently for the printed fifteen minutes.
Step 2
Add the crushed tomatoes and measured soup water, then the level salt and lightly filled sugar. Cover and simmer for the printed one hour and fifteen minutes, stirring occasionally.
Step 3
In a separate saucepan melt the second butter, stir in flour and brown gently for the printed two minutes. Gradually stir this into the soup and boil another fifteen minutes. Strain through a clean sieve into a clean saucepan.
Step 4
Boil the broken vermicelli in its separate measured water for the printed eight minutes. Drain, add it to the strained soup and boil together for five minutes. Serve hot in a clean tureen.
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