Sopa de conchas, la soupe mexicaine aux pâtes en forme de coquillage

Ingrédients

• 1 1/3 cup shell pasta (look for small shells for the best texture)
• 2 small fresh tomatoes, cut into chunks
• 3 oz white onions, cut into quarters
• 1 garlic clove, peeled
• A few cilantro sprigs (optional but recommended for flavor)
• 1 small carrot, diced into small bites
• 1 small zucchini, diced into small bites
• 1/2 cup frozen peas
• 4 cups chicken stock (substitute vegetable stock for a vegetarian version)
• Canola oil (or any neutral cooking oil)
• Salt to taste

Préparation

1. 1

   Prepare the Tomato Sauce Place the fresh tomatoes, onions, and garlic into a blender. Add one cup of chicken stock and blend until smooth. Set the sauce aside.

2. 2

   Fry the Shell Pasta Heat a generous amount of canola oil in a medium soup pot over medium heat.

3. 3

   Add the shell pasta and fry for about 30 seconds, stirring constantly, until golden and crispy.

4. 4

   Remove the pasta from the pot and drain any excess oil using a slotted spoon.

5. 5

   Cook the Vegetables In the same pot, add the blended tomato sauce. Let it cook for about 1-2 minutes to develop the flavors.

6. 6

   Add the diced carrot, zucchini, peas, and cilantro sprigs. Stir to combine.

7. 7

   Simmer the Soup Pour in the remaining chicken stock and bring the mixture to a boil over medium heat.

8. 8

   Return the fried shell pasta to the pot and season with salt.

9. 9

   Cook Until Tender Reduce the heat to low and let the soup simmer for 8-10 minutes, or until the pasta and vegetables are tender. Stir occasionally to prevent the pasta from sticking.

10. 10

    Serve and Enjoy Turn off the heat and ladle the soup into bowls. Serve immediately, garnished with extra cilantro if desired.