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Vermicelli Soup w/ Lemon, Butter, & Mint

Some days are just made for simplicity.  Take for instance a Tuesday.  Last Tuesday.  The sun shone brilliantly against a cloudless sky, making for a beautiful yet brisk morning and afternoon (it is November, after all).  After spending a little over a half an hour at the school and catching up on a few straggling dishes from the morning and vacuuming the house, I felt like it was a day to keep things uncomplicated.  So with the sun warming the house through windows with the curtains thrown back, I decided it was the perfect time to catch up on a few of my shows waiting, anxious to be watched, in the DVR.  Since midday was in sight, I stopped in the kitchen on the way to the television.  It doesn't get much quicker than a brothy bowl full of simple noodle soup.  Within 15 minutes I was curled up with a steaming bowl to watch the season premiere of The Next Iron Chef.  Simple is good.
Vermicelli Soup w/ Lemon, Butter, & Mint
slightly adapted from Apples for Jam by Tessa Kiros
serves 4-6

7 c. chicken broth
juice of a lemon
2 Tbs. butter
4 oz. vermicelli, broken up
salt, as needed
freshly grated Parmesan cheese
freshly ground black pepper
4 mint leaves, torn (or a little crushed dried mint)

Pout broth, lemon juice, and butter in a pan.  Bring to a boil, then lower heat to simmer for 6-7 minutes before adding pasta.  Cook pasta until just al dente, season and add salt, if necessary.  Remove from heat and ladle into bowls.  Grate some Parm and black pepper over each bowl and then a scattering of mint.  Serve immediately.

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*IHCC theme: In My Pasta Bowl...
*PPN being hosted by Lavendar and Lime this week.
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