Macaroni Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of macaroni pasta cooked in a clear consomme that's finished with grated parmesan. 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 classic recipe for a Victorian version of Macaroni Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 165.—MACARONI SOUP.
Cut some boiled macaroni into inch lengths, and put these into a soup-pot containing one or more quarts of good clear consommé; boil gently for five minutes, and serve hot, with two ounces of grated Parmesan cheese separately on a plate.
Modern Redaction
Ingredients:
200g boiled macaroni, cut into 3cm lengths (or use short macaroni)
1.2l clear consommé
freshly-grated Parmesan cheese, to accompany
Method:
Combine the macaroni and consommé in a pan bring to a boil and cook for 5 minutes to heat through.
Ladle into warmed soup bowls and serve accompanied by freshly-grated Parmesan cheese.
