Hello, friends of Paulina Cocina! We hope you're all well and eager to enjoy a fresh and hearty dish: Cold Elbow Macaroni Soup with Ham . A typical Mexican dish that's especially savored on hot days.
This dish is very simple to make, and the best part is that you can prepare it with whatever ingredients you have at home, allowing you to try different combinations each time. An easy recipe that solves a meal in just a few steps. Shall we make it?
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About cold soup
Cold soup is a traditional and popular recipe in Mexico , especially enjoyed on hot days. This exquisite preparation combines fresh and colorful ingredients to offer a rich culinary experience.
Cold soup should be refrigerated and served fresh. Its low temperature brings out the flavors and makes it an ideal choice to beat the heat . Whether it's a cold soup of Mexican origin or from any other culinary culture, this type of dish is an excellent summer alternative that delights the palate with its freshness and flavor.
Cold soups are a versatile option and can be adapted to suit individual tastes and preferences. Some cold soups incorporate fruits such as pineapple or melon, while others focus on vegetables such as cucumbers, tomatoes, or avocado. Additionally, different types of broths or liquid bases, such as chicken broth or cream, can be used.
Cold soups: origin and varieties in world culture
Cold soups are an important part of the cuisine of several countries, but their origin dates back to Roman times. The Romans enjoyed cold soups made with ingredients such as fruit, wine, and honey. Over the centuries, cold soups have evolved and adapted to different culinary cultures around the world.
There are several varieties around the world. Some of the most popular cold soups include gazpacho manchego , French vichyssoise , Bulgarian tarator , and Russian borsch . Each of these soups has its own ingredients and preparation methods, but they all share the characteristic of being best served cold.
In Mexico, cold soup is also highly appreciated and is part of the country's rich culinary tradition. However, the cold elbow macaroni soup commonly eaten in the North American country is more like a salad than a soup, due to its ingredients and consistency.
5 Tips for Making Cold Ham Soup
- Cook the noodles al dente : To prevent the pasta from becoming mushy, remove from the broth when they are al dente and let cool.
- Add herbs : Fresh herbs like cilantro, parsley, or basil add a touch of freshness and flavor to cold soup. Finely chop these herbs and add them before serving to enhance the flavor.
- Let the soup rest: After mixing all the ingredients, it is advisable to refrigerate the soup for at least an hour so that the flavors can blend and intensify.
- Add a twist of lemon or lime : Squeeze a little lemon or lime juice over the soup just before serving to give it a refreshing, citrusy kick that will enhance the flavors of the other ingredients.
- Thicken: You can give it consistency by adding sour cream or heavy cream.
What ingredients can cold elbow macaroni soup include?
Cold elbow macaroni soup with ham is characterized by its versatility, allowing you to incorporate different ingredients to adapt it to your personal preferences.
The traditional noodles are elbow noodles, which can be replaced by other pasta, such as macaroni , penne or spirals, and it is important that they are cooked in a broth, which can be chicken or vegetable.
In addition to ham, for a more complete dish, cold soup can include tomatoes, bell peppers, celery, corn, cucumber, raw or sautéed red onion, garlic, chunks of cheese, grated or cooked and diced carrots, avocado, peas, broccoli, or cauliflower. The varieties are endless.
Recipe for cold elbow macaroni soup with ham
Yield : 4 portions
Preparation time : 30 minutes.
Ingredients
- 1 cup of elbow pasta
- 100 grams of ham, diced
- 1/4 cup fresh cilantro, chopped
- 3 cups of chicken broth
- 1 cup of peas
- 2 tablespoons of heavy cream or sour cream
- 1 cup cooked and chopped broccoli
- Salt and pepper to taste
How to make cold elbow macaroni soup with ham step by step
- Cook the elbow macaroni pasta in the chicken broth until al dente. Remove from the broth and let cool. Set aside.
- In a large bowl, combine the diced ham, peas, and cream.
- Add the elbow macaroni, broccoli, and a little of the cooking broth until the desired consistency is achieved. Mix gently to combine, season with salt and pepper to taste.
- Cover with plastic wrap and refrigerate for 1 hour. Serve with cilantro sprinkled on top.
