Difference between revisions of "Bliksemsoep"
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* [[pepper]] and [[lemon juice]] to taste | * [[pepper]] and [[lemon juice]] to taste | ||
| − | == | + | == Procedures == |
# Bring the stock to the boil, and add the [[vermicelli]]. | # Bring the stock to the boil, and add the [[vermicelli]]. | ||
# Cook the [[vermicelli]] in about 10 minutes. | # Cook the [[vermicelli]] in about 10 minutes. | ||
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# Add the [[parsley]] just before serving and add [[pepper]] and [[lemon juice]] to taste. | # Add the [[parsley]] just before serving and add [[pepper]] and [[lemon juice]] to taste. | ||
| − | [[Category:Dutch | + | [[Category:Dutch cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Vermicelli Recipes]] | [[Category:Vermicelli Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
Latest revision as of 08:03, 14 July 2012
Description
This wonderfully named soup "Lightning Soup" is made with very fine vermicelli. The taste is lovely on a cold and crisp day.
Ingredients
- 1¼ liter stock
- 35 g butter
- 35 g flour
- 30 g very fine vermicelli
- 1 tbsp finely chopped parsley
- pepper and lemon juice to taste
Procedures
- Bring the stock to the boil, and add the vermicelli.
- Cook the vermicelli in about 10 minutes.
- In the mean tie mix the butter and flour to a white, stiff mass.
- Add a few spoonfulls of the stock, stirring all the while, until you get a paste.
- Add this paste to the rest of the soup, stir and bring to the boil.
- Leave to boil for a few minutes.
- Add the parsley just before serving and add pepper and lemon juice to taste.
