 |
| Vermicelli Soup |
Ingredients
1,5 glasses Vermicelli noodles
2 tablespoons butter
1 egg yolk
1 litre meat broth
1 tablespoon tomato sauce
parsley (chopped)
lemon (juice)
Cooking Instructions
Add the Vermicelli noodles to the boiling, salted broth and stir. Add the tomato sauce. Cook fifteen minutes, later add the chopped parsley. Prepare a sauce with the egg yolk beaten with the lemon juice and a teaspoon of broth. Serve the sauce in a separate bowl.
|
No preview Available
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
