In Praise of Elbow Macaroni

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along-for-the-ride
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Not too long ago, Mustang started a thread about potatoes. I participated because I like the potato and the versatility of it.



I like macaroni, too. There are so many dishes you can create with elbow macaroni. Hot or cold. Before we begin sharing recipes, let's get this out of the way.

Yankee Doodle went to town,

A-Riding on a pony;

He stuck a feather in his cap,

And called it macaroni.



Yankee Doodle's Macaroni

When Yankee Doodle stuck a feather in his cap and called it "macaroni," he was making a statement that was then and remains to this day characteristically American. That feather was as much a text as the Declaration of Independence.

In the eighteenth-century European courts, Macaroni was the name of an extremely elaborate Italian hairstyle. Ladies of the court of London, when preparing to attend a ball, would spend hours having their hair done up in huge constructions, often braced by wooden supports that rested on their shoulders. Some would have ships of the line circling around towering beehives. Others would have elaborate birds nesting above. Those stiff minuets that required the head held high and the back arched had a practical purpose. With his feather, Yankee is making fun of the aristocrats of England, his cap as much an act of rebellious sarcasm as his name. A "doodle" in eighteenth-century slang was a foolish bumpkin, somewhere between an illiterate redneck and an outright retard. Yankees, of course, were the English settlers of New England. When the Brits sneered at the colonial militia as "Yankee Doodles," they were dissing them something fierce. But rather than hang their heads in shame, these self-reliant Americans, Bart Simpsons to the core, confessed to being Yankee Doodles and proud of it, made a song about it, and used that song to dis the Brits right back.

Here then we get two themes together, the need to accept who we are and not let ourselves be intimidated by the sneers of those who think themselves our betters, and the need to speak back to the elite in our own plain voices.

;) :D
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along-for-the-ride
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Okay....back to business. :wah:



Recently, I made a macaroni salad. I chopped up bell pepper, peeled cucumber, and tomato and mixed in with cooled, cooked elbow macaroni. I added mayonnaise and Mrs. Dash seasoning. Then I set the covered bowl in the fridge to chill overnight. Delicious! A nice summer pasta salad. Very simple.



What recipe do you like using elbow macaroni? Your turn. :) Share with us.
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Bruv
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In Praise of Elbow Macaroni

Post by Bruv »

Excuse my ignorance 'Elbow' macaroni ?

Why elbow ?

Because of the half turn ?

Is this an American term ?
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along-for-the-ride
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Good question, Bruv. :)

Macaroni is technically any pasta made without eggs. While generally thought of as just the elbow tube shape, macaroni can be any shape, including shells, twists, ribbons, ditalini (very short tubes), mostaccioli (large, 2-inch long tubes), rigatoni (short grooved tubes), and ziti (long, thin tubes).

So, you are not familiar with "elbow" macaroni?
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In Praise of Elbow Macaroni

Post by Bruv »

I know macaroni, spaghetti, fusilli , vermicilli, excuse the spelling, and many other forms of pasta.

I know there are more types than I could hope to remember, but they are all pasta.

Didn't know macaroni is pasta without egg.

I know macaroni very well, Mum used to make macaroni cheese as a main meal many years ago but never heard it called 'elbow' before.
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along-for-the-ride
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Noodles consist basically of flour and water.

Ingredients:

•2 cups flour

•1/2 cup water

Egg noodles are made by using two eggs plus enough water to make 1/2 cup instead of the plain water.

A stiff dough is prepared from flour and water. Knead the dough thoroughly, cover with plastic, and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and makes the dough more pliable and easier to handle. Flatten the dough with a rolling pin and make a sheet 1mm thick (the thickness of a U.S. penny). Dust with flour to prevent sticking, as necessary. Roll the sheet into a log, and cut slices of the width desired for the noodles. A pasta machine can be used to roll and cut the dough evenly. When using this type of pasta machine, the dough must not be too wet, otherwise it will stick in the machine. Once you have rolled the sheets, it may be necessary to let them air dry for about 10 minutes to be able to cut them properly. The drying time will vary depending on the humidity of the air and the amount of moisture in the dough. If the dough is too moist, the noodles will tend to clump together. The noodles may be air dried by draping them on plastic coat hangers or a Pasta Drying Rack for several hours, or they may be refrigerated for use at a later time.

The Extrusion Method

Pasta can also be made by extrusion, which consists of forcing the dough through dies with holes of various shapes. Most commercial pasta is made by this method. Extrusion machines produce a continuous stream of pasta that must be cut off to the desired length as the pasta shape emerges from the machine. Machines such as a stand mixer with the Food Grinder Attachment can be converted to extrude pasta at home with Pasta Maker Plates. The dough for extruders has to be slightly softer than the dough for the roller machines to decrease the pressure needed to produce the pasta and keep the machine from overheating.
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In Praise of Elbow Macaroni

Post by Odie »

along-for-the-ride;1317773 wrote: Okay....back to business. :wah:



Recently, I made a macaroni salad. I chopped up bell pepper, peeled cucumber, and tomato and mixed in with cooled, cooked elbow macaroni. I added mayonnaise and Mrs. Dash seasoning. Then I set the covered bowl in the fridge to chill overnight. Delicious! A nice summer pasta salad. Very simple.



What recipe do you like using elbow macaroni? Your turn. :) Share with us.


that does sound delish AFTR!:-6

I make my macaroni and cheese with elbows and add tinned tomatoes.

nothing special, easy to do, but tastes yummy.:D
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along-for-the-ride
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

The link below is another bit of American history pertaining to a President and macaroni:

Macaroni - Thomas Jefferson Encyclopedia

Interesting.....I didn't know this. I guess they didn't have measuring cups in those days. as wine glasses were used in the macaroni recipe. :wah:
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Lon
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In Praise of Elbow Macaroni

Post by Lon »

Good recipe Along----------I too love macaroni and noodles of most any kind. My favorite however is Wide Egg Noodles with Roast Beef and Brown Gravy.

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In Praise of Elbow Macaroni

Post by cars »

Oh did I hear somebody say macaroni, I'm there!!! :p:D:wah:
Cars :)
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

A macaroni recipe to go with cornbread. :)

Gramma's Old Fashioned Chili Mac Recipe - Allrecipes.com
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Macaroni and Chicken Bake:

Chicken and macaroni casserole with diced chicken, peas, soup, and seasonings.

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

8 ounces macaroni, cooked according to package directions

2 cups diced cooked chicken

1 package (10 ounces) frozen peas, thawed (or 1 to 1 1/2 cups)

1 can condensed cream of chicken soup, undiluted

1 cup milk

1 jar chopped pimientos, drained (4 ounces), optional

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons melted butter or margarine

1/4 cup dry bread crumbs

Preparation:

Combine cooked macaroni, chicken, soup, milk, pimientos, salt and pepper in a greased 2 1/2-quart casserole. Toss bread crumbs with melted butter; sprinkle over casserole. Bake uncovered in a 400° oven for 25 minutes, or until hot.

Chicken and Macaroni Casserole serves 6.

Sounds good. I may have to try it sometime. :)
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In Praise of Elbow Macaroni

Post by Odie »

along-for-the-ride;1318306 wrote: Macaroni and Chicken Bake:

Chicken and macaroni casserole with diced chicken, peas, soup, and seasonings.

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

8 ounces macaroni, cooked according to package directions

2 cups diced cooked chicken

1 package (10 ounces) frozen peas, thawed (or 1 to 1 1/2 cups)

1 can condensed cream of chicken soup, undiluted

1 cup milk

1 jar chopped pimientos, drained (4 ounces), optional

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons melted butter or margarine

1/4 cup dry bread crumbs

Preparation:

Combine cooked macaroni, chicken, soup, milk, pimientos, salt and pepper in a greased 2 1/2-quart casserole. Toss bread crumbs with melted butter; sprinkle over casserole. Bake uncovered in a 400° oven for 25 minutes, or until hot.

Chicken and Macaroni Casserole serves 6.

Sounds good. I may have to try it sometime. :)


It does sound good!:-6
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In Praise of Elbow Macaroni

Post by Nomad »

Nomad will participate.

seashell macaroni

1/2 cooked rotisserie chicken

tender young sweet peas

celery salt

pepper

dry mustard

mandarin oranges (optional)

you know what to do...
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Yummy, Nomie! And Thank you. :o



Macaroni Indian Style Recipe



Ingredients :



Macaroni Pasta 2 Cups

Tomatoes large 2 Nos

Onion medium size 1 No

Ginger paste 1 Tsp.

Potato Large 1 No

Coriander Powder 2 Tsp.

Chilli Powder 1 Tsp.

Tumeric 1/2 Tsp.

Salt Acc to taste

Garam Masala Pwd 1 Tsp.

Cilantro Fresh For Garnishing

Water 10 Cups

Cheese As Sprinkle

Seasoning :

Mustard seeds 1 Tsp.

Cumin seeds 1 Tsp.

Oil 2 Tsp.

Method :



Cut all the Vegetables lengthwise. Rapid boil the water, add Pasta & cook till aldente.

Reserve 1/2 Cup of water,drain & run cold water over to stop cooking.

Heat oil & do the seasoning .Add Onions fry till translucent.

Add ginger paste ,potatoes ,salt,tumeric & cover to

cook for few minutes.

Mix in tomatoes ,cook till juice wilts from tomatoes.

Add the reserved pasta water if necessary.

Add coriander ,chilli powder & cook till potatoes are done.

Mix in macaroni pasta & adjust the seasoning.

Garnish with fresh coriander leaves & serve with cheese Sprinkle.
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In Praise of Elbow Macaroni

Post by ZAP »

I make this dish I call corn pudding. Just had some leftover (I'm on a mushy diet since dental surgery this morning.) It's good and easy.



1 can whole kernel corn with liquid

1 can cream style corn

1/4 c. chopped onion

1/2 c. melted butter

1 small jar Cheese Whiz

1 1/4 c. elbow or shell macaroni, not cooked

Bake in a buttered baking dish, covered for 45 min. @350
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

That sounds good, too, Zapata.

Great Northern Bean and Macaroni Soup

--------------------------------------------------------------------------------



2 (16 oz.) cans Great Northern beans

1/2 tsp. salt

1 tbsp. olive oil

1/2 lb. fresh mushrooms, sliced

1 c. onion, coarsely chopped

2 c. carrots, sliced

1 c. celery, coarsely chopped

1 clove garlic, minced

3 c. cut up peeled fresh tomatoes or

1 1/2 lb. canned whole

tomatoes, cut up

1 tsp. dried sage

1 tsp. dried thyme

1/2 tsp. dried oregano

Freshly ground black pepper

1 bay leaf, crumbled

4 c. cooked elbow macaroni





Drain beans and reserve liquid. Rinse beans. Heat oil in a 6 quart kettle; add mushrooms, onion, carrots, celery and garlic; saute for 5 minutes. Add tomato, sage, thyme, oregano, pepper and bay leaf. Cover and cook over medium heat 20 minutes. Cook macaroni according to package. Drain when cooked. Do not overcook. Add beans and reserved bean liquid (add water to make 4 cups) and cooked macaroni. Bring to a boil; dover and simmer until soup is heated. Stir occasionally. 16 ( cup) servings







Source: http://www.abbyskitchen.co.uk
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In Praise of Elbow Macaroni

Post by Nomad »

Ive always felt elbow macaroni is kind of the white trash of pastas.
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Yeah.................but it can be yummy white trash. :wah:

MACARONI AND CHEESE GARDEN SALAD

8 oz. elbow macaroni or bow-tie pasta

1 tbsp. salad oil

1 med. onion, finely chopped

1 tsp. dry mustard

12 cherry tomatoes, halved

6 oz. cheese: Smoked Mozzarella, Cheddar, and or Fontina, cut into thin

strips (1 1/2 c.)

1/4 c. coarsely chopped fresh parsley

2 tbsp. milk

1 tsp. salt

1/8 tsp. black pepper

If your kids like macaroni and cheese, they will love this salad. Use the cheeses listed or any combination you choose. Cook macaroni according to package directions. Meanwhile, heat oil in small skillet over medium heat. Add onion. Saute for 5 minutes or until golden brown, stirring frequently. Add mustard; cook, stirring for 1 minute. Remove onion mixture to large serving container.

Drain macaroni and rinse with cold water; drain again. Add to onion mixture with tomatoes, cheeses, and parsley. In a small bowl, mix mayonnaise, milk, salt, and pepper until smooth. Pour over macaroni mixture; toss until well coated. Cover and refrigerate. (Salad will absorb dressing and if necessary, stir in a little milk before serving.) Makes 6 servings.
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Post by along-for-the-ride »

Got some elbow macaroni?

Not hungry?

This article will show you how to make macaroni art

Difficulty: Easy

Instructions

Things You'll Need:

Dry macaroni

paper plate

Elmers glue

Step 1

Place paper plate on table and decide what you would like to make. The easiest macaroni art is the smiling face. Draw a circle of a smiling face with eyes, nose and smile. You can make a lot of shapes and can use square and rectangular paper to make something with your macaroni art.

Step 2

Squeeze the glue over the lines that you drew. Then put the dry macaroni on the glue. How you place the macaroni on the lines does not matter as long as you follow the lines that you have drawn.

Step 3

Let the macaroni dry on the glue and you have made macaroni art. You may place the place with the macaroni plate on construction paper to make a pretty picture for your room. You may paint along the lines where you have place the macaroni cheese. The more colorful, the better.

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Odie
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Post by Odie »

those are really cute, children would love them.
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Post by along-for-the-ride »

Still not hungry? but have some macaroni and some time on your hands................

Make it Out of Macaroni - Fun - Families.com



Look posh with a macaroni necklace. ;)
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Odie
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Post by Odie »

along-for-the-ride;1323993 wrote: Still not hungry? but have some macaroni and some time on your hands................

Make it Out of Macaroni - Fun - Families.com



Look posh with a macaroni necklace. ;)


its cute!
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along-for-the-ride
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

I used to buy the Kraft Mac n Cheese in the box. But,lately, I've been making it from scratch. Hubby likes it better. :) I use the recipe below, but with whole milk and no dry mustard.



Macaroni and Cheese

Ingredients:

4 cups half and half

8 Tablespoons butter

2 Tablespoons all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

3 cups grated mild cheddar cheese

3 cups grated sharp cheddar cheese

1 pound elbow macaroni



Directions:

1. Preheat oven to 375 degrees.

2. In a medium saucepan set over medium heat, heat the half and half (do not boil).

3. Add the butter. When butter is melted into the half and half, add the flour while whisking. Continue cooking, whisking constantly, until the mixture is smooth.

4. Remove the pan from the heat. Stir in salt, dry mustard, black pepper, 2 1/2 cups of the mild cheddar cheese and 2 1/2 cups of the sharp cheddar cheese. Set cheese sauce aside.

5. Bring 2 quarts water to a boil. Add the macaroni, cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold running water. Drain well.

6. Stir macaroni into the reserved cheese sauce.

7. Pour the mixture into a 3 quart casserole dish. Sprinkle remaining 1/2 cup mild cheddar and 1/2 cup sharp cheddar on top.

8. Bake until browned on top, about 20 to 25 minutes.

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In Praise of Elbow Macaroni

Post by Odie »

along-for-the-ride;1326743 wrote: I used to buy the Kraft Mac n Cheese in the box. But,lately, I've been making it from scratch. Hubby likes it better. :) I use the recipe below, but with whole milk and no dry mustard.



Macaroni and Cheese

Ingredients:

4 cups half and half

8 Tablespoons butter

2 Tablespoons all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

3 cups grated mild cheddar cheese

3 cups grated sharp cheddar cheese

1 pound elbow macaroni



Directions:

1. Preheat oven to 375 degrees.

2. In a medium saucepan set over medium heat, heat the half and half (do not boil).

3. Add the butter. When butter is melted into the half and half, add the flour while whisking. Continue cooking, whisking constantly, until the mixture is smooth.

4. Remove the pan from the heat. Stir in salt, dry mustard, black pepper, 2 1/2 cups of the mild cheddar cheese and 2 1/2 cups of the sharp cheddar cheese. Set cheese sauce aside.

5. Bring 2 quarts water to a boil. Add the macaroni, cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold running water. Drain well.

6. Stir macaroni into the reserved cheese sauce.

7. Pour the mixture into a 3 quart casserole dish. Sprinkle remaining 1/2 cup mild cheddar and 1/2 cup sharp cheddar on top.

8. Bake until browned on top, about 20 to 25 minutes.




I love home made mac and cheese, yours sounds really delish!
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

So...........what goes good with macaroni and cheese?

Get some suggestions:

What to serve with macaroni and cheese - Home Cooking - Chowhound
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In Praise of Elbow Macaroni

Post by Lon »

along-for-the-ride;1334348 wrote: So...........what goes good with macaroni and cheese?

Get some suggestions:

What to serve with macaroni and cheese - Home Cooking - Chowhound


Sliced tomatoes and broccoli are not only colorful, but healthy additions.
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Must See TV...........

Muellers Elbow Macaroni 1 lb review by janeft, consumer reports & videos







:wah::yh_sleep
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Post by along-for-the-ride »

:wah



Want to dress up as Lady Ga Ga for Halloween? Here's a mask embellished with .....yes...you guessed it.............elbow macaroni.

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Odie
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In Praise of Elbow Macaroni

Post by Odie »

along-for-the-ride;1334348 wrote: So...........what goes good with macaroni and cheese?

Get some suggestions:

What to serve with macaroni and cheese - Home Cooking - Chowhound


roasted broccoli sounds really good!
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In Praise of Elbow Macaroni

Post by along-for-the-ride »

Soups on!

Zesty Macaroni Soup Recipe

1 pound ground beef

1 med onion chopped

5 cups water

1 15 oz can pinto beans drained and rinsed

1 14-1/2oz can diced tomatoes, undrained

1 7oz can corn, drained

1 4oz can chopped green chilies, optional

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/8 teaspoon pepper

1 package hamburger helper chili macaroni dinner mix

salsa con queso dip

Cook beef and onion until beef is no longer pink;drain. Stir in water,beans,tomatoes,corn and chilies. Stir in mustard,salt,pepper and contents of macaroni sauce mix.Bring to a boil.reduce heat;cover and sinner 10 min. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or untill macaroni is tender,stiring once. Serve with salsa con queso dip. Yield 8-10 servings(about 2-1/2 quarts).

From Quick Cooking Mag.May/June 1999
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Post by along-for-the-ride »

Ingredients :

150 g. of ground lean pork

100 g. of uncooked elbow macaroni

1 onion, chopped

1 carrot, chopped or cut into 1/4″ x 1/4″ cubes

4 c. of meat broth

2 tbsp. of butter

2 c. of full cream milk

1/8 c. of finely chopped onion leaves (sibuyas na mura)

salt and pepper

Cooking procedure :

Melt the butter in a large saucepan or casserole. Heat until frothy. Add the ground pork and cook over medium-high heat until the meat starts to brown. Add the chopped onion and carrot. Continue cooking until the onion is soft. Pour in the meat broth. Season with salt and pepper. Bring to a rolling boil. Add the macaroni. Cook, stirring, until the broth boils again. Cover and simmer for 10-15 minutes or until the macaroni is done. Pour in the milk. Adjust the seasonings. Cook just until the milk is heated through. Transfer to a soup tureen or bowl. Sprinkle the chopped onion leaves on top just before serving.

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