Macaroni Soup
Ingredients
Directions
Prepare the stock
Skim the stock and strain it into a pot.
Heat the stock to a slow boil.
Finish the soup
Add the walnut catsup and skim well.
Drop in the cooked macaroni and simmer for 5 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
- Stock
- Forms the liquid base that carries all the flavour of the soup.
- Walnut catsup
- Adds a dark, tangy, savoury flavour to the broth.
- Macaroni
- Adds starch and a chewy, substantial body to the soup.
The step that matters
Add the walnut catsup and skim well. Skimming removes foam and scum that rise as the liquid heats, keeping the broth clear and clean-tasting once the catsup goes in.
“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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