Macaroni Soup
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the macaroni
Cook the macaroni in boiling salted water for about 15 minutes, or until tender.
Drain the macaroni and cut it into thin slices or rings.
Serve
Place the macaroni in a soup tureen, add the salt and pepper, and pour the boiling stock over it.
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 body and bulk of the soup as it softens in the hot broth.
- Stock
- Forms the liquid base of the soup and carries its savoury flavour.
The step that matters
Cook the macaroni until tender, then drain it. Pasta keeps softening in hot liquid and in the warm soup after cooking. Draining it once it is just tender stops it from becoming mushy once the boiling stock is added.
“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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