Vermicelli soup

Yield: 4 servings

Measure Ingredient
6 tablespoons Cooking oil
125 grams Vermicelli; (4oz)
½ \N Onion; quartered
1 \N Clove garlic; skewered on a
\N \N ; cocktail stick
4 \N Sprigs parsley
2 \N Whole chillies
1¼ litre Chicken stock; (2 pints)
3 tablespoons Tomato pur‚e
50 grams Parmesan cheese; (2oz)
1 tablespoon Chopped parsley

Heat the oil in a large frying pan and fry the vermicelli until it is golden brown - this happens very quickly. Remove the vermicelli with a slotted spoon and drain on absorbent paper.

Discard all but 2 tablespoons of the oil and fry the onion and garlic until golden. Add the reserved vermicelli, parsley, chillies, stock and tomato pur‚e and stir so that the pur‚e is well mixed in.

Cover and simmer for 15 minutes; then uncover and cook for a further 30 minutes, stirring occasionally. When the mixture starts to dry out, it is ready to serve. Discard the onion, garlic, parsley and chillies and serve sprinkled with the parmesan cheese and chopped parsley or keep to reheat the next day.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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