Home › The World's Kitchen › Patato with Vermicelli

Patato with Vermicelli

Cut in small pieces four ounces lean salt pork, two leeks and one medium, white onion, place in a saucepan with an ounce butter and two bay leaves. Set the pan on the fire and cook for ten minutes, frequently stirring meanwhile. Finely slice six peeled raw potatoes, add to the pan with a quart white broth and three pints water, season with a light teaspoon salt and a half teaspoon pepper, and mix lightly. Cover the pan and let slowly boil for one hour, press the puree through a sieve into a basin, then through a Chinese strainer into another saucepan. Drop two ounces vermicelli in a pint boiling broth and boil for ten minutes, then add vermicelli and broth to the puree. Mix well, boil for ten minutes, pour the soup into a soup tureen and serve.