Ingredients with Measurements:
- 1 pound elbow macaroni
- 6 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large pot, melt the butter over medium heat. Add the onion, celery, carrot, and garlic. Cook until the vegetables are soft, about 5 minutes.
3. Add the flour to the pot and stir until the vegetables are coated. Cook for 1-2 minutes.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the soup to a simmer and cook for 10-15 minutes, until the vegetables are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream and shredded cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through.
7. Add the cooked macaroni to the pot and stir to combine. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat until the vegetables are soft, then simmer for 10-15 minutes.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 550
Fat: 33g
Carbohydrates: 45g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half-and-half can be used instead of heavy cream for a lighter version.
- Any type of cheese can be used instead of cheddar.
Variations:
- Add cooked chicken or ham for a heartier soup.
- Add diced tomatoes or roasted red peppers for a different flavor.
- Add chopped fresh herbs like parsley or basil for a pop of color and flavor.
Tips and tricks:
- Be sure to puree the soup until smooth for a creamy texture.
- Use a good quality cheese for the best flavor.
- If the soup is too thick, add more chicken broth or cream to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh herbs on top.
Garnishes:
Chopped fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread and a green salad.
Suggested side dishes:
Grilled cheese sandwiches or a vegetable quiche.
Troubleshooting advice:
If the soup is too thin, simmer it over low heat until it thickens. If it's too thick, add more chicken broth or cream to thin it out.
Food safety advice:
Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Macaroni soup is a classic comfort food that has been enjoyed for generations. It originated in Italy and has since become a popular dish around the world.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Taste: Creamy, Savory, Cheesy, Comforting