Vermicelli
Soupe de Vermicelli au basilic
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150g Panzani Vermicelli
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4 garlic cloves
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2 onions
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5 chicken stock cubes
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125g sliced almonds
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Olive oil
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Small bunch of basil
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Salt and pepper
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1. In a large pan, brown the onions, the garlic and the almonds in olive oil. Stir over medium heat until the onion is translucent.
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2. Then, add the broth and basil and then bring to a boil.
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3. Pour the Vermicelli in and simmer until the pasta is cooked.
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4. Season and serve immediately.
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For a vegetarian dish, replace the chicken stock with vegetable stock.
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