Macaroni Soup
five pintsIngredients
Directions
Cook the macaroni
Take a lib. of macaroni and boil it in a quart of white stock until tender.
Take out half, and keep the other boiling until reduced to a pulp.
Make the soup
Add sufficient stock until the whole, with half a pint of cream or milk added, makes five pints.
Finish and serve
Grate some cheese.
With the rest of macaroni, which has only been boiled tender, add to the soup and make hot without boiling.
Serve with squares of toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Macaroni (in the method)
- Forms the body of the soup; the pulped portion thickens the broth while the rest keeps its texture.
- White stock
- Provides the main liquid and savory base that the pasta cooks in and the soup is built on.
- Cream
- Adds richness and a smooth, velvety mouthfeel to the soup.
- Cheese (in the method)
- Adds savory flavor and salty, rich depth to the soup.
The step that matters
Make the soup hot without boiling. Once cream or milk reaches a boil it can curdle or separate, leaving a grainy texture. Gentle heating keeps the dairy smooth and the soup creamy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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