White Macaroni Soup Recipe
History of White Macaroni Soup:
White Macaroni Soup is a classic dish that originated in Europe, particularly in Italy and France. Macaroni itself has been a staple in European cuisine for centuries, but its use in soup is a relatively newer development. The combination of macaroni, milk, and stock creates a creamy and comforting soup that has been enjoyed by generations.
Fun facts about White Macaroni Soup:
- Macaroni, which is the star ingredient of this soup, is actually a type of pasta that is often tube-shaped. It is made from durum wheat and water, and its shape and size can vary.
- The use of bone stock in this recipe adds depth and richness to the soup. Bone stock, especially when made from veal or mutton bones, provides a savory base that enhances the flavors of the other ingredients.
- The addition of vegetables like onion, turnip, and celery adds extra flavor and nutrients to the soup. These vegetables are often used in making stock, but if the stock lacks vegetables, they can be boiled separately and strained before adding to the soup.
- Cornflour, or cornstarch, is used as a thickening agent in this recipe. It helps give the soup a velvety texture and allows it to coat the macaroni evenly.
- The dusting of white pepper adds a subtle heat to the soup, while the few drops of lemon juice brighten the flavors and balance the richness of the dish.
Recipe for White Macaroni Soup:
Ingredients:
- 1 1/2 oz. Macaroni
- 1 pint Milk
- 1 oz. Butter
- 3 pints Bone Stock
- Vegetables (e.g., onion, turnip, celery) - optional
- 1 tablespoon Cornflour
- Salt, to taste
- White pepper, to taste
- Few drops of lemon juice
Instructions:
1. Prepare the stock: If using bone stock without vegetables, skip to step 2. Otherwise, boil an onion or leek, a slice of turnip, and a small piece of celery stalk in the stock for twenty minutes. Strain the vegetables out and set the stock aside.
2. Cook the macaroni: In a separate pot, boil the macaroni in salted water for approximately twenty minutes, or until al dente. Drain the macaroni and cut it into pieces about 1 inch long.
3. Make the soup base: In a medium-sized stewpan, melt the butter over medium heat. Stir in the cornflour until well combined. Slowly pour in the milk and bone stock, stirring constantly. Continue stirring until the mixture comes to a boil.
4. Add the macaroni: Once the mixture is boiling, add the cooked macaroni to the soup. Reduce the heat to low and simmer for ten minutes, allowing the flavors to meld together.
5. Season and serve: Just before serving, season the soup with salt and a dusting of white pepper. Add a few drops of lemon juice to brighten the flavors. Stir well and taste, adjusting the seasonings if necessary. Ladle the soup into bowls and serve hot.
Similar recipes:
- Creamy Chicken and Macaroni Soup: This variation of the soup incorporates cooked chicken, vegetables, and a creamy broth. The addition of shredded chicken adds protein and makes it a heartier option.
- Tomato Macaroni Soup: In this version of the soup, macaroni is cooked in a tomato-based broth with herbs and spices. The tomato adds a tangy and slightly acidic flavor to the soup, complementing the macaroni perfectly.
- Vegetable Macaroni Soup: This vegetarian-friendly option swaps the bone stock for vegetable stock and adds an array of colorful and nutritious vegetables, such as carrots, peas, and corn. It is a lighter and fresher take on the classic white macaroni soup.
These variations showcase the versatility of macaroni soup and offer different flavor profiles to suit individual preferences. Whether you prefer the classic white version or want to experiment with different ingredients, macaroni soup is a comforting and satisfying dish that never fails to please. Enjoy!
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