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Sopa de Conchas
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Sopa de Conchas

40 Min.Für 6Nutri-Score B€
von @tastybitesbyb8 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • conchas pasta shells (one package)Getreide200 g
  • tomatoes (quartered)Obst & Gemüse4 Stücke
  • onion (divided, half for the sauce and half diced for the soup)Obst & Gemüse0,5 Stücke
  • garlic cloves (peeled)Obst & Gemüse3 Stücke
  • jalapeño (stemmed, seeded)Obst & Gemüse0,5 Stücke
  • russet potatoes (peeled and diced)Obst & Gemüse2 Stücke
  • tomato bouillon (1 tablespoon)Vorräte15 ml
  • chicken bouillon (1 tablespoon)Vorräte15 ml
  • garlic powderGewürze2 g
  • onion powderGewürze2 g
  • black pepper (ground)Gewürze1 g
  • chicken broth (two 14.5 oz cans, reduced sodium)Vorräte820 ml
  • waterGetränke300 ml
  • oil (for frying)Vorräte30 ml
  • cilantro (chopped, for topping)Obst & Gemüse10 g
  • queso fresco (crumbled, for topping)Milchprodukte100 g
  • crema mexicana (for topping)Milchprodukte120 ml

pro Portion

Nährwerte

207kcal

Kohlenhydrate
29 g
Eiweiß
8 g
Fett
7 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Standmixer
  • Kochtopf
  • Kochfeld

Schritt für Schritt

Zubereitung

  1. Blend the tomato sauce

    • Add the tomatoes, onion, garlic cloves, jalapeño, water and seasonings to the blender.
    • Blend until completely smooth.
    Schritt 1

  2. Toast the conchas

    • Heat the oil in a pot and sauté the diced onion.
    • Add the conchas and sauté until the shells start to brown.
    Schritt 2

  3. Add the sauce and broth

    • Pour in the blended tomato sauce and bring to a simmer.
    • Add the chicken broth and stir.
    Schritt 3

  4. Cook the potatoes

    • Add the diced russet potatoes.
    • Bring to a simmer, cover and cook until the potatoes are fork tender.
    Schritt 4

  5. Serve

    • Ladle the sopita into bowls.
    • Top with crema mexicana, cilantro and queso fresco.
    Schritt 5
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