Macaroni Soup
Ingredients
Directions
Make the stock
In a pot, boil 1 quart of water with bacon bones, leek, and peppercorns for 30 minutes to create a savory stock.
Prepare the macaroni
Separately, boil the macaroni in salted water until soft but not mushy, about 30 minutes.
Drain the macaroni and rinse it in cold water.
Cut the macaroni into small pieces, about ¼ inch long.
Assemble
Add the macaroni to the soup tureen and pour the prepared stock over it.
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
- Bacon bones
- Give the stock a savory, smoky flavor as they simmer.
- Leek
- Adds a mild onion-like aroma and sweetness to the stock.
- Macaroni
- Provides the soft, bite-sized pasta body of the soup.
The step that matters
Boiling the macaroni until soft but not mushy. Pasta keeps cooking from residual heat and continues to soften after draining. Pulling it when just tender keeps its texture from turning soggy once it sits in the hot 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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