Macaroni Soap
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 the stock until soft but not pulpy, about 30 minutes.
Drain the macaroni and rinse it in cold water.
Cut the macaroni into small pieces, about ¼ inch long.
Serve
Add the macaroni to the soup tureen and pour the stock over it before serving.
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 or bacon rind
- Adds savory, smoky flavor to the stock as it simmers.
- Macaroni
- Provides starchy body and bulk, softening to a tender texture in the soup.
- Leek
- Contributes mild, sweet onion-like aroma to the stock.
The step that matters
Cooking the macaroni until soft but not pulpy. Pasta keeps cooking in its own residual heat and absorbs liquid, so it can turn mushy if left too long. Stopping when it is tender but still firm keeps its shape and texture in the soup.
“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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