Sopa de conchas (shell soup)
Sopa de conchas (shell soup) is a classic mexican soup that is made with pasta and tomato sauce. This soup is very appreciated by kids and grown ups and you’ll find it almost at every fonda (small restaurante) around the country.
(130gr) shell pasta
(180 gr) fresh tomatoes
cut in chunks
(85 gr) white onions
cut in quarters
(75 gr) frozen peas
(1 lt) chicken stock
or vegetable stock
Place tomatoes, onions, cilantro and garlic into a blender. Add one cup of chicken stock and blend until you have a smooth sauce. Set aside.
In a medium soup pot heat a good amount of canola oil over medium heat.
Fry pasta for about half a minute or until golden and crispy.
Place pasta onto a colander to drain all oil into a bowl.
In the same pot where you fried pasta add the tomato sauce. Add the remaining chicken stock and peas, then bring to a boil.
Add the vegetables, low the heat and then add pasta. Let it simmer for about 8-10 minutes or until pasta and vegetables are well cooked.
Adjust of salt and serve immediately.
Once you get the cup of chicken stock you need to blend the tomatoes; put the remaining stock on a sauce pan and place it on the stove over medium heat. Keep it there until you need it for the recipe.
Mexican loves their
with a lot of broth. So if you want it like that too, you might need to add a little more chicken stock to the mix.
If you want to add epazote, don’t blend it with tomatoes because the taste is pretty strong. Add it when you add the vegetables.
If you want a healthier version do not fry the pasta, add it once the sauce starts to boil. It changes the texture and the taste a bit, but definitely you’ll leave out a lot of calories!
Maricruz Avalos F.