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.
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.
- Root vegetables (soup 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.
- Vermicelli: 100 g
- Salt: to taste
- Bay leaf: to taste
