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Sopa De Macarron Y Espinacas

Fettuccine.Inn's picture
Ingredients
  Lard/Butter 1 Tablespoon
  Onion 1 Small, minced
  Garlic clove 1 Small, minced
  Tomato puree 1⁄2 Cup (8 tbs)
  Rich chicken broth 6 Cup (96 tbs)
  Broken up perciatelli 2 Cup (32 tbs), cooked very al dente, drained (A Hollow Pasta Larger Than Spaghetti)
  Packed spinach 1 Cup (16 tbs), chopped
  Nutmeg 1⁄4 Teaspoon
  Grated asiago cheese 1⁄2 Cup (8 tbs), grated freshly
  Salt To Taste
  Pepper To Taste
Directions

In a large saucepan, over medium heat, melt the lard (or butter).
Add the onion and garlic and cook until they are soft.
Add the tomato puree and broth and simmer 5 minutes.
Add the cooked pasta, spinach, salt, pepper, and nutmeg.
Simmer for 10 minutes or until the pasta and the spinach are tender.
Taste for seasoning.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Spinach

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