Watercress and Vermicelli Soup Recipe
Do check out this palate-soothing Watercress And Vermicelli Soup recipe. This Watercress And Vermicelli Soup when served as Appetizer is sure to please your family members. The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Watercress And Vermicelli Soup recipe. Note this Watercress And Vermicelli Soup, otherwise you might regret your decision later.
Ingredients
225 g (1/2 lb) watercress
1.8 litres (3 pints) (71/2 cups) water
225 g (1/2 lb) (1 1/2 cups) sliced potatoes
1 small onion, sliced
salt and pepper
2 egg yolks
75 g (3 oz) vermicelli
Directions
1 Clean the watercress and reserve a few of the top leaves. Place the rest of the watercress in apan, add the water, potatoes and onion and bring to the boil. Reduce the heat and simmer for about 15 minutes or until the potatoes are tender. Season to taste.
2 Whisk the egg yolks in a bowl and then gradually add the hot soup, whisking all the time. Return the soup to the pan and reheat, without boiling, until the soup is the consistency of custard.
3 Meanwhile, cook the vermicelli in boiling salted water for about 5 minutes and drain. Boil the reserved watercress leaves in salted water for 3 minutes and drain.
4 Add the vermicelli to the reheated soup, garnish with the boiled watercress leaves and serve.
Tip: The egg yolks add nutritional value to the soup, but they can be omitted if preferred.To make spaghetti, the basic pasta is dried in long, thin, round strands which vary in thickness and length; the very fine strands are known as vermicelli. As with all pasta, the time for which it is cooked depends upon the texture you prefer. Ten minutes' cooking will produce spaghetti which is just cooked but still firm (al dente), while cooking for 15 minutes will make the pasta quite soft. The traditional way of serving spaghetti is to drain it well, then toss it in butter, either plain or garlic flavoured, and then top it with grated cheese. Parmesan is the usual choice because it is so dry, but other hard cheeses such as Cheddar and Gruyere can also be used. For the best results, grate cheese which has been left unwrapped in the refrigerator for a few days and so is very dry.
2 Whisk the egg yolks in a bowl and then gradually add the hot soup, whisking all the time. Return the soup to the pan and reheat, without boiling, until the soup is the consistency of custard.
3 Meanwhile, cook the vermicelli in boiling salted water for about 5 minutes and drain. Boil the reserved watercress leaves in salted water for 3 minutes and drain.
4 Add the vermicelli to the reheated soup, garnish with the boiled watercress leaves and serve.
Tip: The egg yolks add nutritional value to the soup, but they can be omitted if preferred.To make spaghetti, the basic pasta is dried in long, thin, round strands which vary in thickness and length; the very fine strands are known as vermicelli. As with all pasta, the time for which it is cooked depends upon the texture you prefer. Ten minutes' cooking will produce spaghetti which is just cooked but still firm (al dente), while cooking for 15 minutes will make the pasta quite soft. The traditional way of serving spaghetti is to drain it well, then toss it in butter, either plain or garlic flavoured, and then top it with grated cheese. Parmesan is the usual choice because it is so dry, but other hard cheeses such as Cheddar and Gruyere can also be used. For the best results, grate cheese which has been left unwrapped in the refrigerator for a few days and so is very dry.
