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Macaroni Soup

A simple soup made with macaroni, butter, salt, and clear stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Macaroni Soup

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the macaroni

  1. Bring a pot of water to a boil and add the macaroni, butter, and a pinch of salt.

  2. Simmer for 1 hour until tender.

  3. Drain the macaroni and cut into thin rings or lengths.

Make the soup

  1. Add the macaroni to the boiling stock.

  2. Stew gently for 15 minutes.

Serve

  1. Serve with grated Parmesan cheese.

Recipe from a historical cookbook (Internet Archive).

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 main body and bulk of the soup as it softens during cooking.
Butter
Adds richness and fat, giving the cooked pasta a smoother mouthfeel.
Clear stock
Forms the liquid base of the soup and carries its savory flavor.

“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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