Macaroni Soup
Ingredients
Directions
Prepare
Break the macaroni into 2-inch pieces.
Boil the macaroni in slightly salted water for 30 minutes or until soft, then drain.
Finish the soup
In a pot, bring the stock to a boil.
Add the cooked macaroni to the stock.
Season with salt and white pepper, boil for a moment, and serve.
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 bulk and soft, starchy body of the soup.
- Stock
- Forms the liquid base and carries most of the savory flavour.
The step that matters
Boil the macaroni until soft, then drain. Pasta keeps softening and absorbing liquid after it leaves the water. Cooking it fully but not longer keeps its texture intact once it sits in the hot stock, so it does not turn mushy 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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