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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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VERMICELLI SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996. Ingredients:
6 tablespoons cooking oil |
4 ounces vermicelli |
1/2 white onion quartered |
1 clove garlic skewered on a cocktail stick |
4 sprigs parsley |
2 whole chilies |
2 pints chicken stock |
3 tablespoons tomato puree |
2 ounces parmesan cheese |
1 tablespoon chopped parsley |
Directions:
1. Heat oil in large frying pan and fry vermicelli until it is golden brown.
2. Remove and drain on paper towel then discard all but 2 tablespoons of the oil.
3. Fry onion and garlic until golden.
4. Add reserved vermicelli, parsley, chilies, stock and puree and stir so puree is well mixed in.
5. Cover and simmer 15 minutes then uncover and cook 30 minutes longer stirring occasionally.
6. Sprinkle with parmesan cheese and chopped parsley.
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