Potage Au Macaroni
Ingredients
Directions
Cook the macaroni
Boil the macaroni in salted boiling water for 10 to 15 minutes until almost tender.
Drain the macaroni thoroughly.
Finish and serve
Drop the macaroni into boiling broth 10 minutes before serving.
Ensure the macaroni is very tender but not broken.
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 some broth as it sits.
- Broth
- Forms the liquid base of the soup and carries its savory flavor.
- Parmesan cheese
- Adds salty, savory flavor when sprinkled over the finished soup.
The step that matters
Adding the macaroni to the broth at the right time. Pasta keeps softening while it sits in hot liquid. Adding it about 10 minutes before serving and checking that it is very tender but not broken keeps it from turning mushy and thickening the soup too much.
“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.
More macaroni soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.