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Vermicelli Soup, Clear

Lightly break a quarter of a pound of vermicelli, to prevent it hanging in long threads over the side of the spoon as the soup is carried to the mouth. Put it into boiling water, let it boil for five minutes, drain it, and it will be ready for the soup. If it cannot be immediately used, cool it by putting it into cold water (if it is left in a sieve to strain while hot, it will become lumpy, and will not again dissolve). When cold, drain it again, and it will be ready for use. If the vermicelli is not thus blanched before it is put into the soup, it will in all probability impart a cloudy look to the liquor. Boil three pints of bright, clear stock already seasoned and flavoured, put in the vermicelli, simmer gently till tender, and stir it now and then to keep it from getting into lumps. When tender, serve in a tureen. Grated Parmesan cheese served on a separate dish is a great improvement to this soup. It may, of course, be dispensed with. Time to boil the vermicelli, twelve to twenty minutes, according to quality. It must not be overcooked, or it will be spoilt. Sufficient for six or eight persons.