Ingredients for 4:
- 200 grams of elbow pasta
- 1 cup cream
- 1 liter of water
- 1 cube of chicken broth
- 100 grams of turkey ham or sausage
- 1 tablespoon mayonnaise
- ½ teaspoon yellow mustard
Preparation:
1. Bring the water with the chicken stock cube to a boil for 5 minutes. If you do not want to use chicken broth, boil water with a little spice to taste.
2. When it is boiling, add the pasta and cook it. The cooking time will depend on the manufacturer’s instructions, so check the packaging. Then, listen to it, let it cool and reserve.
3. 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 soup.
4. In a bowl, mix the cream, mayonnaise, and mustard. You can substitute the cream for thick cooking cream (milk cream)
5. Mix everything smoothly until everything is fully integrated.
You can accompany the cold soup with chipotle sausages, veal milanesa or marinated flank steak