Name: Cream Soup
Prep time: 55 min
Cook time: 25 min
Yield: 5
Cuisine: Mexicana
Ingredients: 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.

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