CookEat Recipe
Spaghetti and Cream Soup
Short pieces of spaghetti in a smooth white-broth soup finished with cream, butter and Parmesan.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with enough room for this full quantity, the vegetables and safe headspace. Bring to a boil and carefully skim off all the scum.
Step 2
Peel four medium carrots, two small turnips and the two onions and leave them whole. Add them with one parsley root, the three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure two quarts of the actual strained broth for this soup; keep this portion hot for immediate use. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath, and refrigerate promptly at 40°F or below, within two hours. If using chilled broth later, bring it back to a boil before use. The starting water quantity is not a finished broth yield.
Step 4
Mix one ounce of the butter with the two ounces flour in a saucepan. Stir continuously over gentle heat for five minutes, then gradually whisk in the measured two quarts prepared white broth until boiling. Add the two chive branches, mix lightly and simmer for thirty minutes.
Step 5
Meanwhile boil the two ounces raw spaghetti in the separate one pint water with the half teaspoon salt for about fifteen minutes, until tender. Drain thoroughly and cut into half-inch-long pieces.
Step 6
Strain the soup through a fine conical strainer into another saucepan. Add the drained spaghetti, one good teaspoon salt and one saltspoon cayenne. Mix lightly and bring back to a boil.
Step 7
In a bowl, mix the one gill cream, remaining half ounce butter and one and a half ounces grated Parmesan. Add to the soup and stir over gentle heat for two minutes without boiling. Pour into a hot soup tureen and serve.
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