Macaroni, beef and corn soup

Another light lunch for another scorching day, we had this creamy soup with chunks of beef, macaroni and whole corn kernals with toasted bread spread with herbed butter. It was actually a late lunch that overlapped with breakfast. We had a very hectic weekend and the kids got up really, really late today. The pandan-flavored pancakes I made for breakfast were still on the table by the time this beef, macaroni and corn soup was done. They ended up eating everything in one meal.

The key to this dish is a good broth. For best results, use beef with bones like short ribs or shanks. That said, if you want to try making this very simple dish, read on.

Ingredients :

250 g. of beef with bones (short ribs or shanks)
1 whole garlic
1 whole onion
a bunch of leeks
5-6 peppercorns
salt
1-1/2 c. of elbow or shell macaroni
1 c. of canned whole corn kernels, drained
1 can or packet of cream of mushroom soup

Cooking procedure :

Cook the beef in plenty of water together with the whole garlic, onion, peppercorns, leeks and salt. Remove scum as it rises. Simmer until the beef is tender (about two to two-and-a-half hours). Remove the beef from the broth and cool. Separate the meat from the bones. Cut the meat into chunks or cubes (how big or how small depends on your preference). Set aside.

Strain the broth and measure about six cups. Reheat. Cook the macaroni in the broth. When the macaroni is almost done, add the beef cubes (or chunks) and corn kernels. Dilute the mushroom soup with a cup of broth or water. Pour into the cooking pan, stirring. Simmer until the soup thickens.

Off the fire, adjust the seasonings and add some chopped parsley.

Serve with toast spread with herbed butter.