Cream Soup
Maria Concepcion Garcia Gutierrez
This recipe is a type of family recipe, as it was taught to me by my husband's mother when I used to go to her house to help with household chores. My husband loved it, so now I taught it to my daughter because they both enjoy it very much as well.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 bag elbow pasta, N°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 al dente (with salt, bay leaf, and a splash of oil).
  • Sauté the onion and garlic in a deep skillet.
  • Add the puree and the chicken broth cube, along with 250 ml of cream (taste to check if it needs more salt).
  • Add the drained and cooled pasta.
  • Let it boil a little for all the ingredients to combine.
  • Turn off the heat and place the cheese on top of the pasta, then cover to retain heat and allow the cheese to melt, and it’s ready.

Nutritional Information

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