Cream soup
Maria Concepcion Garcia Gutierrez
This recipe is a kind of family recipe, since it was taught to me by my husband's mother, this when she went to her house to help her with the housework. My husband loved it, so now I showed my daughter why they like them too.
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Ingredients
5
Servings
  • 1 bag elbow pasta, No. 2
  • 250 milliliters sour cream
  • 210 milliliters tomato purée
  • 1 cube granulated chicken bouillon
  • 1/2 onions, slice
  • 1 clove garlic
  • cheeses, to taste (chihuahua, parmesan or manchego)
Preparation
30 mins
25 mins
Low
  • Cook the pasta el dente (with salt, bay leaf and a splash of oil).
  • Sauté the onion and garlic in a deep frying pan.
  • Add the puree and cube of chicken broth concentrate, along with the 250 ml of cream (try to check if you need salt).
  • The drained and cold pasta is added.
  • Boil a little for the incorporation of all the ingredients.
  • Turn off the heat and place the cheese over the pasta, and cover it to keep the heat and melt the cheese, and go.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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