This Creamy Macaroni Soup Recipe is easy to make. You can add more ingredients to it and the amount of milk will be based on what you prefer.
When I was in high school, I am that skinny guy who knew nothing about breakfast. I know it’s important but I don’t have time for it.
I’m not used to eating every morning probably because I prefer to sleep more. Usually, I’ll wake up an hour before my first class and will immediately prepare for school. Most of the times though, I’m not late because my school is near.
Fortunately, our first break was just two-and-a-half hours after the start of class. So me and my buddies, who I assume, were not also into breakfast, will immediately go to the cafeteria.
Aside from rice meals, our cafeteria used to offer Pinoy breakfast such as champorado, lugaw, ginataang mais, and of course, my favorite, the creamy macaroni soup or popularly known as sopas.
Because I love creamy macaroni soup, I tried to cook it most of the times, and here is my recipe:
- 2 cups macaroni
- 370-ml Alaska Evaporada
- 2 pieces pork limb, chopped
- 2 medium carrots, peeled and chopped
- 8 cloves garlic, finely minced
- 2 medium red onion, chopped
- 1 bundle malunggay leaves
- 1 knob ginger, chopped
- 1 bundle onion spring, chopped
- 7 cups water
- Salt and pepper to taste
- In a deep pot, boil the pork limbs to juice out the flavor. Remove the residue then set aside.
- In another deep pot, saute the garlic until golden brown. Then, set aside.
- Saute the onion and garlic.
- Put the pork limbs and boil.
- Add the macaroni then boil until cooked.
- Season with salt and pepper.
- Add the milk and let it boil.
- Remove from fire then add the onion spring and malunggay. Mix and cover for about a minute.
- Garnish with roasted garlic.
- Serve and enjoy.