Macaroni Soup
Ingredients
Directions
Cook the macaroni
Bring a pot of water to a boil and add the macaroni, butter, and a pinch of salt.
Simmer for 30 minutes until tender, then drain and cut into thin rings or lengths.
Finish the soup
Add the macaroni to the boiling stock and stew gently for 5 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, becoming tender while absorbing flavour from the stock.
- Butter
- Adds richness and a smooth mouthfeel to the pasta while it cooks.
- Clear stock
- Provides the liquid base and most of the savoury flavour of the soup.
The step that matters
Simmering the macaroni in the stock. Stewing gently rather than boiling hard keeps the pasta tender and intact, while the starch it releases lightly thickens the broth.
“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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