Souper Weekend... Vermicelli
Apr. 28, 2012 1:45 pm
Updated: Apr. 29, 2012 7:48 pm
What a keeper this one is! Cooked carrot and onion in veg. broth, seasoned simply with parsley, salt, and garlic. At the last minute, you add vermicelli and simmer till cooked. At serving time, add grated cheese (of choice) YUMMMM ! doesn't say it!
For the broth, I had Knorr brand vegetable bouillon in the cabinet.
The carrot and the parsley gave it a bit of a sweet flavor, while the gruyere melted atop the carrot and vermicelli. For dipping, I served a couple of slices of baguette slathered in margarine. With a tall glass of cold milk, this made a wonderful lunch!
My next serving, I might just fix a salad for along side... I probably should add more broth also - I didn't actually "measure" the amount of water, or the amount of dry pasta, so this batch was a little shy on broth, overall! So, here's the recipe, which
I found in:
Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette (say that twice, quickly!)
2 1/2 qts of water
4 vegetable bouillon cubes
3 garlic cloves, minced
1 onion, finely chopped
2 carrots, chopped
3 ozs vermicelli noodles
1/2 C fresh parsley
salt, to taste
Short directions, cook carrot, onion and garlic in water and bouillon till carrots are tender. Add Vermicelli parsley and salt, simmer until pasta is cooked. Serve in warm bowls with grated cheese on top.
So, all, till I get to "W", be happy, be healthy, and be souper crazy!