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Vermicelli and Watercress Soup   HT  SP  30mins

Serves 4    Hot  Pasta  Soups  Starter  Hors d'oeuvre 




2 tbsp Olive Oil

2 Onions, sliced

2 bunches Watercress, roughly chopped

1L/2pts Chicken Stock

Salt and Pepper

75g/3oz Vermicelli





1. Heat the oil in a large pan and gently fry the onion and watercress for 5 minutes. Add the stock, salt and pepper and simmer for 20 minutes.


2. Break the vermicelli into short lengths, add to the soup and simmer for a further 10 minutes. Serve hot.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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