| Servings |
4
|
Ingredients
- 3 small shallots chopped
- 7 cloves of garlic minced
- 1 yellow onion chopped
- 4 carrots peeled and chopped
- 2 teaspoon tomato paste
- 2 roman tomatos diced
- 1 chile in adobe sauce
- 1 teaspoon chile powder
- pinch of cayenne
- 2 teaspoon cumin
- 1 teaspoon chipotle powder
- salt and pepper to taste
- 1 liter chicken stock
- 5 oz cubed hard salami
- 2 tablespoon grapeseed oil
Ingredients
|
|
Instructions
- Pour 2 Tbs grapeseed oil into soup pot.
- Once heated, add shallots, garlic, and onion.
- Cook until translucent and season with salt and pepper to taste.
- Add carrots , tomato, and salami.
- After a few minutes, add the chili in adobo sauce, tomato paste, chili powder, cayenne, cumin, and chipotle powder.
- Once everything is mixed well together, add the chicken stock and simmer covered for about 30 minutes.
- In a separate pot, cook pasta until al dente. Once drained, add the pasta to each serving bowl then cover with soup.
Recipe Notes
You will have extra chilies in adobo and tomato paste. Spoon a teaspoon of each onto a cookie sheet lined with parchment leaving space between. Freeze for 1 hr then put them in a plastic bag and place back in the freezer. Whenever your recipe calls for each of these ingredients, you can pull the exact amount right out of the freezer.
