Maccaroni Soup
Ingredients
Directions
Cook the macaroni
Bring a pot of water to a boil and add a pinch of salt.
Add the macaroni and simmer for 30 minutes until tender.
Drain the macaroni and cut it into thin rings.
Finish in the stock
Drop the macaroni into boiling stock and stew gently for 15 minutes.
Serve hot.
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.
Explore the science
What each ingredient does
- Macaroni
- Provides the bulk and chewy texture that makes the soup substantial.
- Butter
- Adds fat and richness, giving the soup a rounder mouthfeel and flavor.
- Clear stock
- Supplies the liquid and savory flavor that the macaroni absorbs and carries.
The step that matters
Stewing the macaroni gently in the stock. The macaroni is already cooked and tender, so it only needs to warm through. A gentle simmer keeps the pasta from breaking down, becoming soft and mushy, and clouding the clear stock.
“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.
More macaroni soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.