Ingredients to make cold Elbow Soup:
- 200 grams of elbow pasta
- 1 cup of cream
- 1 liter of water
- 1 cube of chicken broth
- 100 grams of ham or turkey sausage
- 1 tablespoon of mayonnaise
- ½ teaspoon yellow mustard
How to make cold elbow soup:
- To make the cold soup with ham and elbow, first boil the water with the cube of chicken broth for 5 minutes. You can use chicken broth from some previous cooking. The chicken broth will add more flavor to the pasta, but if you don’t want to use it, boil water with a little spice to taste.
- When it is boiling, add the pasta and cook it. Cooking time will depend on the manufacturer’s instructions, so check the packaging. Then, drain it, let cool and reserve.
- While the elbow pasta is cooling, cut the turkey ham or sausage into small cubes and set aside. You can also chop up some pineapple and celery if you want to add more flavors to your cold elbow soup.
- In a bowl, mix the cream, mayonnaise and mustard. If you don’t live in Mexico and can’t find cream, you can substitute it with heavy cream for cooking (milk cream) or, if you prefer, you can make homemade sour cream by mixing cream and yogurt.
- Finally, mix all the ingredients gently, that is, the elbow pasta, the diced ham and the cream you prepared, until everything is completely integrated.
- Serve the elbow soup cold or keep it in the fridge until ready to eat. You can decorate with parsley leaves and that’s it! Now you can enjoy this delicious cold soup.
