Italian Soup with Macaroni
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt root vegetables
- funt Italian macaroni
- funt Parmesan
- stakan thick cream
- egg yolks
- tbsp butter
- grains white pepper
Instructions
- Cook and strain a beef bouillon; boil and finish the macaroni in broth.
- Make a Parmesan-cream-yolk liaison, temper with hot broth, and strain into the soup.
- Add butter and white pepper; serve over the macaroni.