Here is a wonderful Italian soup full of good groceries like pasta, olive oil, tomatoes and cheese. I hope you will give vermicelli soup a try.
Vermicelli Soup Serves 6-8
½ pound vermicelli, broken
2 tablespoons olive oil
2 tablespoons butter
½ cup minced onion
1 garlic clove, minced
1 cup tomato puree
8 cups beef stock or broth
½ cup Italian parsley, minced
½ teaspoon salt
¼ teaspoon pepper
1 recipe Pilou (below)
Freshly grated parmesan or Romano cheese
Heat butter and oil in skillet.
Fry the broken raw vermicelli in the skillet until golden, stirring constantly.
Remove with slotted spoon and reserve
Add onion and garlic to skillet and fry until soft.
Add tomato puree, stock, parsley and reserved vermicelli.
Cover, bring to boil and cook until vermicelli is tender.
Add the salt and pepper.
Prepare Pilou in a soup tureen or serving bowl.
Gradually pour the soup over the pilou.
Ladle out the soup and offer the cheese.
To make Pilou:
In soup tureen place 3 egg yolks.
Beat the yolks until golden.
Gradually beat in 3 tablespoons olive oil
Beat until smooth.
Simple to make, enjoy some vermicelli soup soon.