Macaroni Soup (clear)
A classic Anglo-Indian clear beef consommé garnished with tender pieces of macaroni. This recipe combines a traditional clear soup base made from beef shin with separately boiled macaroni for a light yet comforting starter.
Ingredients
- 1 kg Beef shin, cut into small pieces (Bone-in preferred for better stock)
- 3 liters Cold water
- 2 medium Onions, peeled and quartered
- 2 medium Carrots, roughly chopped
- 1 tsp Whole black peppercorns
- 2 tsp Salt (Adjust to taste)
- 2 large Egg whites (Used for clarifying the soup)
- 150 grams Macaroni (Long macaroni or elbow pasta)
- 2 liters Water for boiling pasta
- 1 tbsp Salt for pasta water
Instructions
- 1Cut the beef shin into small pieces and wash thoroughly in cold water. Place the beef in a large soup pot with the 3 liters of cold water.
- 2Bring the water to a boil over high heat. As it boils, carefully skim off any scum that rises to the surface to ensure a clear broth.
- 3Add the onions, carrots, peppercorns, and salt. Reduce heat to low, cover, and let simmer gently for 4 hours to extract all flavor.
- 4Strain the soup through a fine sieve or cheesecloth into a clean pot; discard solids. If the soup is not perfectly clear, whisk the egg whites until frothy, stir them into the cool soup, and bring to a boil. The egg whites will trap impurities. Strain again through a cloth.
- 5While the soup is finishing, bring a separate pot of salted water to a boil. If using long macaroni, break it into pieces about two inches long. Add to boiling water and cook until tender (about 10-12 minutes).
- 6Drain the macaroni thoroughly. Add the cooked macaroni to the hot clear soup. Serve immediately.