Macaroni Boup
Ingredients
Directions
Prepare the macaroni
Bring a pot of water to a boil and add the macaroni, butter, and a pinch of salt.
Simmer for 1 hour until tender, then drain and cut into thin rings or lengths.
Finish the soup
Drop the macaroni into the boiling stock and stew gently for 15 minutes.
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
- Forms the body of the soup, giving it bite and substance once cooked until tender.
- Butter
- Adds richness and a smooth mouthfeel to the pasta as it cooks.
- Clear stock
- Provides the liquid base and most of the savory flavor of the soup.
The step that matters
Simmering the macaroni until tender. Pasta cooked for a full hour in boiling water can turn soft and break apart. Checking for tenderness early keeps the pieces intact before they go into the stock.
“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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