Macaroni Soup, White (Potage Macaroni)

Ingredients

• 3 oz. macaroni
• 2 pts. light stock or meat boilings
• 1 oz. butter
• Salt to taste
• | pt milk
• 1 Spanish onion
• 6 white peppercorns
• A few parsley stalks
• 1 bay-leaf

Method

1. 1

   Break the macaroni into small pieces and put it into a saucepan with the stock, butter, onion skinned and cut in thin slices, peppercorns, parsley stalks, and bay-leaf.

2. 2

   Let all these simmer for 1 hour or more, or until the macaroni is reduced to a pulp.

3. 3

   Then rub the soup through a fine wire sieve into a basin.

4. 4

   Rinse out the saucepan, return the soup to it with the milk, bring to the boil and season to taste.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 94. The excerpt below is the record exactly as published.

Macaroni Soup, White (Potage Macaroni) 3 oz. macaroni. 2 pts. light stock or meat boilings. 1 oz. butter. Salt to taste. | pt milk. 1 Spanish onion. 6 white peppercorns. A few parsley stalks. 1 bay-leaf

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