Potage Au Macaroni
Ingredients
Directions
Prepare the macaroni
Break the macaroni into 2-inch lengths.
Boil the macaroni in salted boiling water for 10 to 15 minutes until almost tender.
Drain the macaroni thoroughly.
Finish in the broth
Drop the macaroni into boiling broth 10 minutes before serving.
Ensure the macaroni is very tender but not breaking.
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 and absorbs broth, becoming tender enough to eat.
- Broth or consommé
- Forms the liquid base of the soup and carries its savory flavor.
- Parmesan cheese
- Adds salty, savory depth as a finishing garnish on the served soup.
The step that matters
Drop the macaroni into boiling broth 10 minutes before serving. Pasta keeps softening after it leaves the pot, so if it sits too long in hot broth it turns mushy and thickens the soup. Timing it to finish just before serving keeps the pasta tender but intact.
“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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