Macaroni Soup
Ingredients
Directions
Cook the macaroni
Break the macaroni into small pieces.
Drop the macaroni into boiling salted water and cook until tender.
Drain and rinse the macaroni under cold water.
Cut the macaroni into ¼-inch pieces.
Make and serve the soup
Heat the stock until boiling hot.
Season the stock with pepper and salt.
Add the macaroni to the stock and serve.
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
- Provides the liquid base and most of the savory flavor of the soup.
- Macaroni
- Adds body and a chewy, starchy texture to the soup.
The step that matters
Drain and rinse the macaroni under cold water. Rinsing stops the residual cooking heat so the pasta does not keep softening. It also washes off surface starch, which keeps the pasta from turning gummy and clouding the stock when added.
“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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