Macaroni Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of macaroni pasta cooked in meat stock that's served with Parmesan cheese. 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 the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
135. INGREDIENTS.—3 oz. of macaroni, a piece of butter the size of a walnut, salt to taste, 2 quarts of clear stock No. 105.
Mode.—Throw the macaroni and butter into boiling water, with a pinch of salt, and simmer for 1/2 an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for 15 minutes, and serve grated Parmesan cheese with it.
Time.—3/4 hour. Average cost, 1s. per quart.
Seasonable all the year.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
90g macaroni
1 tbsp butter
salt, to taste
2l clear medium stock
3 tbsp freshly-grated Parmesan cheese
Method:
Bring a pan of water to a boil, add the macaroni, butter and a pinch of salt, reduce to a simmer and cook for 20 minutes. When tender, drain the macaroni and cut into lengths.
In the meantime, bring the stock to a boil, then add the sliced macaroni. Cook gently for 20 minutes, turn into a warmed soup tureen, garnish with the grated Parmesan cheese and serve.
