Now let me tell you I am working hard trying to stop by your blogs... I've been blessed with many friends and great fellow bloggers so it takes me a bit to catch up with everybody! My Google Reader has always over 200 unread items... and I can't keep up! How do others do it? give me your tips... I guess there are many others don't try to reply or comment back that much! LOL! But at least for sure I try to pay the visits back!
Well, for this post I've prepared a delicious Mexican "Sopa de Coditos" (Elbow Noodle Soup) which is really good and perfect for fall (although you can eat it any time of the year!) it makes you feel warm inside and loved as well! It's one of those soups that screams "La hizo mi mamá" (My mom made this)
But First I have some quotes... Quotes about Soup! Why not?
And now to our recipe:Only the pure in heart can make a good soup. Ludwig Van Beethoven
A first-rate soup is more creative than a second-rate painting. - Abraham MaslowI live on good soup, not on fine words. - MoliereI always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner. - Curtis Stone
Sopa de Coditos - Elbows Mexican Soup (with corn)
- 1 tbsp. olive oil
- 1 1/2 cups of dry small elbow macaroni pasta
- 1/4 chopped white onion
- 3 cups of hot water
- 1 tbsp. chicken bouillion granules
- 1/2 cup tomato sauce
- 1/2 tsp. garlic powder
- 1/2 cup frozen corn kernels
- 1/4 cup chopped cilantro (must be fresh)
- queso panela or queso fresco for garnish (optional)
- In a saucepan (med-big) warm up the olive oil at medium heat, once it's hot add the elbow pasta and chopped onions and stir frequently with a wooden spoon until the elbows start turning a light golden brown.
- Add the hot water, chicken boullion, tomato sauce, garlic powder and corn and bring to a boil.
- Once it's boiling reduce heat to low and cover with a lid (just leaving a small crack open) let it simmer for about 8 minutes.
- Add chopped cilantro, remove from heat, cover tightly and let it rest for about 2 more minutes before serving.
- Serve in bowls and garnish with the queso (cheese) if desired.
Click on the pictures to enlarge.
|Should look like this|
|Fry until light golden|
|Do not use parsley instead of cilantro|
|This is the cheese you need|
© Paloma K.