Home › The World's Kitchen › Vermicelli, Indian Style

Vermicelli, Indian Style

Place in a saucepan one sliced carrot, one sliced onion, two branches parsley, one branch chervil, one sprig thyme, two bay leaves, one clove, one nutmeg leaf, a sprig marjoram, four crushed tomatoes, five pints water and two pounds fresh heads of fish bones, then let slowly boil for one hour. Strain the broth through a double cheesecloth into another saucepan and let again come to a boil. Add three ounces crushed vermicelli, a teaspoon salt, one teaspoon curry powder and three saltspoons pepper, lightly mix and boil for twenty minutes. Pour into a soup tureen and serve.