Macaroni Soup
Ingredients
Directions
Prepare the macaroni
Select good quality macaroni that retains its shape after cooking.
Boil macaroni in salted water until tender, then drain.
Cut the macaroni crosswise into thin slices to form tiny rings.
Make and serve the soup
Heat the stock in a pot, then add the prepared macaroni rings.
Let the soup remain over the fire for a moment, then serve.
Pass a small dish of grated Parmesan cheese for serving.
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
- Forms the starchy body of the soup, and its shape holds up as rings in the broth.
- Stock
- Supplies the liquid base and savoury flavour of the soup.
The step that matters
Selecting macaroni that holds its shape. Pasta that softens too much after boiling will break down into the stock and cloud the soup. Firm, well-made macaroni keeps the cut rings intact while it sits in the hot broth.
“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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