Vermicelli Soup, White
A rich and creamy Anglo-Indian white soup featuring a delicate veal stock base thickened with ground almonds and cream, served with tender vermicelli noodles. This recipe adapts the classic 'White Soup' by incorporating vermicelli for added texture.
Ingredients
- 1 kg Knuckle of veal (or shin of beef) (Used for the stock base)
- 2.5 liters Water
- 2 tsp Salt
- 0.5 tsp White pepper
- 1 piece Mace blade
- 100 g Sweet almonds
- 250 ml Heavy cream
- 100 g Vermicelli noodles
Instructions
- 1Place the knuckle of veal (or beef) into a large soup pot with the water, salt, white pepper, and mace. Bring to a boil, skim off any scum that rises to the surface, then reduce heat to low. Cover and simmer gently for 3 hours to create a strong stock.
- 2Strain the stock through a fine sieve or cheesecloth into a clean pot. Discard the meat, bones, and spices. You should have a clear, flavorful broth.
- 3While the stock is simmering or cooling slightly, blanch the almonds in boiling water for 1 minute, then peel off the skins. Grind the blanched almonds into a very fine paste, adding a teaspoon of water or milk if necessary to facilitate grinding.
- 4Bring the strained stock back to a gentle boil. Break the vermicelli into smaller pieces if desired and add it to the soup. Simmer until the vermicelli is tender.
- 5Mix the ground almond paste thoroughly with the heavy cream. Pour this mixture into the soup, stirring gently to combine. Heat the soup through for a few minutes, ensuring it does not boil vigorously to prevent the cream from curdling. Serve hot.