Sopa de conchas is a Mexican-style pasta dish loved by many! Both kids and adults ask for this dish! Truly it can be called one of Mexico's comfort foods!
Course pasta, sopa
1large stalk celerysliced thin
1/2cupcanned tomato sauce
3large roma tomatoesroughly chopped
6cupswarm chicken broth
handful of fresh cilantro
Saute the carrots and serrano in 3 tablespoons of preheated oil for 3-5 minutes. remove from pot onto a plate. I remove the carrots so they don't overcook and also to give the pasta room to toast evenly.
To that same pot at medium heat, add the 2 cups of conchas. Toast pasta, stirring frequently, until browned and aromatic.
Add onion, celery and garlic. Saute for 2 minutes. Season lightly with salt and pepper.
Transfer the tomatoes to the blender. Blend on high until smooth. Set aside.
Mix in canned tomato sauce, blended tomatoes and 6 cups warm chicken broth.
When it comes up to a simmer, add the spices and the reserved carrots with serrano. Add a handful of fresh cilantro or parsley.
After you taste for salt, continue cooking for about 10 minutes or until pasta has cooked all the way.
Serve with lime wedges. Garnish with queso fresco and crema, salsa valentina and warm corn tortillas
The longer the pasta sits in the broth after it's cooked, the more broth it will absorb. So if you prefer your sopita to be a little more soup like, serve it right away.