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Soup

Macaroni Soup

A soup of macaroni cooked in stock, cream, and Parmesan, served with a French roll crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and parmesan cheese are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,566 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Macaroni Soup

Ingredients

Directions

  1. Boil the macaroni in the stock until tender.

  2. Remove half of the macaroni and set aside.

  3. Add more stock to the remaining macaroni and boil until you can pulp it through a fine sieve.

  4. Combine the pulped macaroni, the two stocks, hot cream, and the reserved macaroni.

  5. Heat the mixture without boiling, then serve with the crust of a French roll.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + parmesan cheesetop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Macaroni
Forms the body of the soup; pulping part of it thickens the broth.
Stock
Provides the main liquid and savory flavor of the soup.
Cream
Adds richness and a smooth, silky texture.
Parmesan cheese
Adds salty, savory depth and body to the soup.

The step that matters

Heat the mixture without boiling. Boiling a dairy-enriched soup can cause the cream to separate and curdle, leaving a grainy texture. Gentle heating keeps it smooth.

“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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