Text Size: Small Medium Large

Macaroni Soup

Macaroni Soup

Staff Chefs

Old Sturbridge Village, www.osv.org, Sturbridge, MA

Ingredients:

  • 1 lb. best macaroni
  • 1 qt good stock
  • 1 pint of cream
  • 1/2 lb. Parmesan cheese, grated

Method:

Boil a pound of the best macaroni in a quart of good stock until quite tender; then take one half and put it into another stewpot. To the remainder add more stock and boil it until you can pulp all the macaroni though a fine sieve. Then add together that, the two liquors, a pint or more of cream, boiling hot, the macaroni that was first taken out and half a pound of grated Parmesan cheese; make it hot but do not let it boil, Serve it with the crust of a French roll cut into the size of a shilling.