| How To Cook: |
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1. Bring some good veal stock to the boil, then add a mixture of cut-up vegetables, such as potatoes, turnips, cabbage, celery and previously soaked and cooked haricot beans.
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2. Simmer gently until all the vegetables are well cooked.
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3. About 20 minutes before serving, add a few spoonful of rice and of vermicelli, with a good pinch of saffron, and continue cooking until these are done.
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4. The finished soup should be thick and satisfying.
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