It can be impossible to find saffron these days, but when you can, this is on of those old recipes that was written for it.
1 oz. vermicelli
3-4 threads of saffron
4 Pints vegetable stock
1 onion or leek
1 doz white peppercorns
salt and pepper to taste
The stock for this soup should be quite strong.
Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 dozen white peppercorns and some salt, and boil all together for half an hour.
Then strain out the vegetables and put the liquid back into the saucepan.
It should be of a bright straw colour; if it is not, a thread more saffron may be added before straining.
Put in the vermicelli broken small, and simmer for twenty minutes; it is then ready to serve.
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