Name: Watery soup with cream and panela cheese.
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon butter; 1 canned tomato puree; 1 pinch sugar; 2 teaspoons chicken bullion; 1/3 cups onion, finely chopped; 1 tablespoon vegetable oil; 200 fidelini pasta, La Moderna; 200 grams panela cheese, cubed; 1/4 cups sour cream

Preparation

10 mins

Low

Over low heat, melt the butter and oil in a saucepan, sauté the onion until it looks translucent. Add the tomato puree, sugar, salt, pepper, and powdered broth; continue cooking for a few minutes until the flavors have blended. Cook the pasta "al dente" in a pot of boiling water with salt. Drain the cooked pasta and add it to the pot with the tomato sauce. Mix well and add the cheese on top. Turn off the heat and serve as soon as the panela cheese has melted. If desired, add cream when serving.