Cream Soup

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)

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

Published: 06-07-2015

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.