Macaroni Soup

Ingredients:

(serves 4-6)

• tbsps. butter
  
• 3 cloves of garlic, crushed
  
• 1 onion, chopped
  
• pinch of salt
  
• 1 small carrot, shredded (about 1/2 c.)
  
• 4 c. of good chicken stock
  
• 75 gms. dry elbow macaroni
  
• 1/3 c. cooked ham, cut into strips
  
• 1/2 c. flaked cooked chicken
  
• 1 small stalk of celery, sliced crosswise (about 1/2 cup)
  
• 1/2 c. of shredded cabbage
  
• 1 c. of fresh milk
  
• 1/4 c. grated processed cheese
  
• 1/4 tsp. ground black pepper
  
• fish sauce to taste

Method:

In a pot, sauté the garlic in the butter on gentle heat until fragrant, about 2 minutes. This does not need to colour.

Add the onions and salt and cook until translucent. Add the chicken stock and bring to a boil.

Add the shredded carrots, dry macaroni and ham. Simmer until the macaroni is half done, about 5 minutes (depending on the size of the pasta that you use).

Add the chicken, cabbage and milk. Bring to a boil and simmer until the cabbage is crisp tender, about 2 minutes.

Do not overcook. All the ingredients will cook further as it sits.

Lastly, add the cheese and pepper. Stir and and season to taste with fish sauce. Take off the heat.

Serve hot with biscocho or croutons.