Noodle soup with herbs
Noodle soup with herbs, an easy to prepare vegetarian soup with lots of flavors. It's ready in just 20 minutes. Its an old-fashioned yet still very tasty soup.
Ingredients
- 40 grams noodle
- 1250 ml vegetable broth unsalted
- 1 piece mace
- 1 bay leaf
- 40 grams butter
- 40 grams flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 20 grams 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.
- Break the noodles into small pieces and sprinkle them in the stock.
- Put the bay leaf and a piece of mace in the soup and simmer for 15 minutes.
- Melt the butter in a second pan and, when it is melted, stir in the flour at once.
- 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.
- Serve immediately.
NOTES
- 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.
- Noodles are most delicious when they are al dente, so add them 15 minutes before serving. Reheating this soup is not a great idea because the noodles get soggy, so make just enough for lunch.
- 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.
Nutrition
Calories: 164kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1907mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1341IU | Vitamin C: 7mg | Iron: 1mg
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