Macaroni Soup

Ingredients

• a finely-minced onion
• six ounces of ham cut in small pieces
• a bunch of parsley and fine herbs
• a few peppercorns
• eight large tomatoes
• one and a quarter pounds of macaroni
• six ounces of butter
• a little pepper
• a handful of grated cheese

Method

1. 1

   Fry the onion in butter until golden, add ham, herbs, and peppercorns.

2. 2

   Add tomatoes, cook until moisture reduces, then pass through a sieve.

3. 3

   Boil macaroni in salted water, drain, and mix with butter.

4. 4

   Layer macaroni with cheese and sauce in a dish, top with more cheese and serve with broth.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 258. The excerpt below is the record exactly as published.

Macaroni Soup.) Fry in butter a finely-minced onion in a saucepan, and when a light golden colour add six ounces of ham cut in small pieces, a bunch of parsley and fine herbs, and a few peppercorns. Let these cook for a few minutes, then add eight large tomatoes, having the skin and seeds removed, cut in pieces, and drained quite dry. When the moisture from the tomatoes has re- duced, pour in a little very strong, well-flavoured broth, cook for a few minutes longer, and pass all through a sieve. Boil one and a quarter pounds of macaroni 647 BANQUETS OF THE NATIONS in salted water ; when quite tender take it out, drain, and put it into a frying-pan with six ounces of butter pulled in small pieces. When the butter is sufficiently melted, add a little pepper, and put the macaroni in a deep dish in layers, with a handful of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.