Potage Au Macaroni
Ingredients
Directions
Prepare the macaroni
Break the macaroni into 2-inch lengths.
Boil the macaroni in salted boiling water for 10 to 15 minutes until almost tender.
Drain the macaroni thoroughly.
Cook in broth and serve
Drop the macaroni into boiling broth 16 minutes before serving.
Ensure the macaroni is very tender but not breaking.
Serve with grated Parmesan cheese.
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 starchy body of the soup, absorbing broth and thickening it slightly as it cooks.
- Broth or consommé
- Forms the savory liquid base that carries the flavor of the whole soup.
- Parmesan cheese
- Adds salty, savory depth to the finished bowl when stirred or sprinkled on top.
The step that matters
Ensure the macaroni is very tender but not breaking. Pasta cooked only partly in its first boil keeps firming up, so it must finish in the hot broth. Overcooking makes it soft and mushy, while underdone pieces stay chalky and tough in the middle.
“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
Indian Spiced Potato Soup with Tofu and Spinach448 recipes
Clear Carrot and Bottle Gourd Soup65 recipes
Mock Bisque Soup51 recipes
Cream of Asparagus Soup42 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.