Name: Cold soup for 40 people
Prep time: 35 min
Cook time: 15 min
Yield: 40
Cuisine: Mexicana
Ingredients: 1 kilo elbow pasta, no. 4; water; 4 tablespoons butter, in medium cubes; salt; 4 cups mayonnaise; 2 cups sour cream; 1 cup water, of the pasta cooking; 1 tablespoon granulated chicken bouillon; 3 cups deli ham, in small cubes; 3 cups yellow corn, shelled; 2 cups celery, finely chopped; 2 cups pineapple, in syrup, in small cubes; parsley, finely chopped

Preparation

20 mins

15 mins

Low

Add the pasta, salt, and butter to a large pot with enough boiling water and cook for 15 minutes. Reserve ½ cup of the cooking water and drain the pasta. Cover and set aside to prevent the pasta from sticking. Mix the mayonnaise, cream, reserved pasta cooking water, and chicken broth in a bowl. Mix very well.