Macaroni Soup
Ingredients
Directions
Cook the macaroni
Bring a pot of water to a boil.
Add the macaroni, butter, and a pinch of salt.
Simmer for 30 minutes until tender.
Drain the macaroni and cut into thin rings or lengths.
Finish the soup
Add the macaroni to the boiling stock.
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
- Provides the starchy body of the soup as it softens.
- Butter
- Adds richness and a smoother, rounder flavor to the macaroni.
- Clear stock
- Forms the liquid base of the soup and carries its flavor.
The step that matters
Simmer the macaroni until tender. Pasta must be fully cooked before it goes into the stock, because a short stew of about 5 minutes will not finish cooking it. Undercooked macaroni stays firm and tastes chalky, while properly tender pasta absorbs flavor and blends into 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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