Dutch Vermicelli Soup with Garden Herbs (Tuinkruidensoep)
A creamy Dutch vermicelli soup, thickened the traditional way with a butter roux instead of a packet mix. Vegetarian, ready in 20 minutes, and finished with fresh herbs straight from the garden.
Ingredients
- 5 cups vegetable broth unsalted
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ oz. vermicelli noodles
- 1 piece mace
- 1 bay leaf
- 3 tablespoons butter
- 3 tablespoons flour
- 1 oz. fresh herbs such as parsley, thyme, chives
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the broth until it's just beyond cooking. Add salt.5 cups vegetable broth, 1 teaspoon salt, ¼ teaspoon ground black pepper
- Break the noodles into small pieces and sprinkle them in the stock.1 ½ oz. vermicelli noodles
- Put the bay leaf and a piece of mace in the soup and simmer for 15 minutes.1 piece mace, 1 bay leaf
- Melt the butter in a second pan and, when it is melted, stir in the flour at once.3 tablespoons butter, 3 tablespoons flour
- Fry the roux for 2 minutes so the flour bakes (else you will taste it).
- Add the roux to the soup, while you continue stirring.
- Chop the fresh herbs finely. Sprinkle in the soup.1 oz. fresh herbs
- Serve immediately.
NOTES
1. You'd just want to prepare granny's version of the soup, put the broth with ½ pound (300 grams) of beef poulet (add the beef to cold water otherwise the poulet will be tough). Also, roll ½ pound (300 grams) minced beef in small balls and add those 15 minutes before serving (together with the vermicelli) to the soup.
2. In my herb garden I grow chervil, parsley and chives I've added those as a seasoning, but you can substitute them with thyme and basil strips.
3. Storage
This one's best eaten the day you make it. Once the noodles sit in the broth, they keep softening, by the next day they'll be mushy rather than al dente. If you want to prep ahead, make the broth and roux, refrigerate for up to 2 days, then add the noodles fresh when you reheat.
Nutrition
Calories: 128kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 1857mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1502IU | Vitamin C: 9mg | Iron: 1mg
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