Potato soup with vermicelli

4 servings

30 minutes

Potato soup with vermicelli is a simple yet exquisite dish of French cuisine that combines the tenderness of potatoes, the aroma of roots, and the lightness of vermicelli. Originating as a peasant soup, it quickly became popular due to its nourishment and harmonious flavor. Sautéed roots and onions add depth to the soup's taste, while bay leaves and spices provide subtle warm notes. Meat broth makes it hearty, while vermicelli adds softness and lightness. Perfect for cold evenings when one seeks comfort and warmth or as a light yet nutritious lunch. This soup can be served with crispy baguette and fresh herbs, highlighting its refined simplicity and traditional French elegance.

Energy value per serving

• Calories: 522.2
• Proteins: 29.4g
• Fats: 27.7g
• Carbohydrates: 43.1g

Ingredients

• Meat: 500 g
• Vermicelli: 100 g
• Potato: 500 g
• Roots: 100 g
• Onion: 100 g
• Salt: to taste
• Vegetable oil: 2 tbsp
• Bay leaf: to taste

Cooking steps

1. Chop the roots and onion into strips and fry in oil. Cut the potatoes, add them with the roots and onion to boiling broth, and cook for 15 minutes.

   Required ingredients:

   • Roots: 100 g
   • Onion: 100 g
   • Vegetable oil: 2 tablespoons
   • Potato: 500 g

2. Then add the vermicelli, salt, pepper, bay leaf, and cook for another 12-15 minutes.

   Required ingredients:

   • Vermicelli: 100 g
   • Salt:  to taste
   • Bay leaf:  to taste