Macaroni Soup
Ingredients
Directions
Prepare
Soak the macaroni in cold water for 10 minutes.
Simmer the soaked macaroni in the same water for 30 minutes.
Cut the macaroni into small pieces.
Make the soup
Add the cut macaroni to the boiling stock.
Add a light shake of black pepper.
Stew gently for 10 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
- Softens as it cooks and releases starch, which gives the soup body and a slightly thicker texture.
- Stock
- Forms the main cooking liquid and carries the savoury flavour through the whole soup.
The step that matters
Simmer the macaroni in the soaking water. Pasta cooked in a small amount of liquid releases starch into it. Simmering gently for the full time lets the macaroni soften evenly and the liquid thicken slightly, which gives the soup its body.
“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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