I keep this easy vegetarian soup recipe on hand for when I end up with a block of dried out cheese. Or when we have a different cheese with a harder rind. It is a tasty recipe, different according to the cheese used and very easy to make.
2 oz. Macaroni
4 pints Water or vegetable stock
1 oz. Butter
2 oz. Hard cheese, or cheese rind
Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes.
While it is boiling, grate up a dry piece of cheese.
Prick the tomato skins once apiece, then put the tomatoes into a separate pan of boiling water to remove the skin. Remove the tomatoes and slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes.
When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve.
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