Macaroni Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a bouillon or clear gravy soup base enriched with semolina. The full recipe is presented here and I hope you enjoy this classic British version of: Macaroni Soup.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
MACARONI SOUP.
Throw four ounces of fine fresh mellow Naples maccaroni into a pan of fast-boiling water, with about an ounce of fresh butter, and a small onion stuck with three or four cloves. When it has swelled to its full size, and become tender, drain it well, cut it into half-inch lengths, and slip it into a couple of quarts of clear gravy-soup : let it simmer for a few minutes, when it will be ready for table. Observe that the macaroni should be boiled quite tender; but it should by no means be allowed to burst, nor to become pulpy. Serve grated Parmesan cheese with it.
Macaroni, 4 oz.; butter, 1 oz,; 1 small onion; 5 cloves; 3/4 hour, or more. In soup, 5 to 10 minutes.
Obs.—The macaroni for soups should always be either broken into short lengths before it is boiled, or cut as above, or sliced quickly into small rings not more than the sixth of an inch thick after it is boiled, unless the cut or ring macaroni, which may be purchased at the Italian warehouses, be used; this requires but ten minutes' boiling, and should be dropped into the soup in the same way as vermicelli.‡ Four ounces of it will be sufficient for two quarts of stock. It may be added to white soup after having been previously boiled in water or veal-broth, and well drained from it : it has a rather elegant appearance in clear gravy-soup, but should have a boil in water before it is thrown into it.
If served in very clear broth stock (consommé), it should be boiled apart until tender in a little good broth, which ought also to be clear and entirely free from fat; then well drained, and put into the soup for a minute, or into the tureen, the instant before the soup is dished.
Modern Redaction
Ingredients:
120g macaroni
30g butter
1 small onion, studded with 4 cloves
2l boiling bouillon or consommé
Method:
Bring a pan of water to a boil, add the macaroni, butter and onion, bring back to a boil and cook until the macaroni is tender (about 12 minutes). Drain in a colander.
In the meantime, pour the bouillon or gravy soup into a pan and bring to a simmer. Add the cooked macaroni and bring back to a simmer.
Cook briefly, to ensure the macaroni is tender then turn the soup into a warmed tureen, bring to the table and serve.
