If you were to boil the vermicelli, strain it off, and put it by to add to the soup, you would find it would stick together in one lump and be spoilt.
VERMICELLI SOUP, WHITE .-- The vermicelli must be thrown into white soup instead of clear soup.

(_See_ WHITE SOUP.) WHITE SOUP .-- Just as in ordinary white soup the secret of success is to have some strongly reduced stock, so in vegetarian white soup it is essential that we should have a small quantity of liquid strongly impregnated with the flavour of vegetables.

For this purpose, place an onion, the white part of a head of celery, and a slice of turnip in a stew-pan with a little butter, and fry them till they are tender without becoming brown.

Now add sufficient water to enable you to boil them, and let the water boil away till very little is left.

Now rub this through a wire sieve and add it to a quart of milk in which a couple of bay-leaves have been boiled.