Alright, let’s talk about “sopa chinos”! I figured I’d give it a shot the other day. Never made it before, but I love ordering it, so why not try making it, right?
First things first, I googled a bunch of recipes. There are tons out there, and they all vary a little. I picked one that looked pretty straightforward and used ingredients I already had kicking around. I think it was from some random food blog, nothing fancy.
So, I started by chopping up some veggies. The recipe called for carrots, celery, and onions. I also threw in some garlic because, well, garlic makes everything better. I diced them all pretty small – didn’t want giant chunks floating around in my soup.
Next, I heated up some olive oil in a big pot. I think I used about two tablespoons? Anyway, I tossed in the veggies and garlic and sautéed them until they were nice and soft. This is where the kitchen started to smell amazing, I swear.
Then came the broth. The recipe said chicken broth, but I only had vegetable broth on hand. Eh, close enough! I poured in like, maybe six cups? Enough to cover all the veggies and then some. I also added a bay leaf for extra flavor. Always got bay leaves lurking in the spice cabinet.
Once the broth was in, I brought everything to a boil, then turned it down to a simmer. I let it simmer for about 20 minutes, just to let all the flavors meld together. I kinda just left it alone and watched some YouTube. Don’t judge.
Now for the pasta. This is where things get tricky. “Sopa chinos” usually uses those tiny star-shaped noodles, right? I couldn’t find any at my local grocery store. Disaster! But then I remembered I had some orzo pasta in the pantry. Figured that would work in a pinch. So, I stirred in about a cup of orzo and cooked it until it was tender. Took maybe 10 minutes, I dunno, I wasn’t timing it exactly.
Okay, almost there! I pulled out the bay leaf (don’t want anyone choking on that!), and then I seasoned the soup with salt and pepper. I also squeezed in a little bit of lemon juice for some brightness. A little trick I learned from watching cooking shows.
Finally, I ladled the soup into bowls and garnished it with some chopped fresh parsley. Looked pretty darn good, if I do say so myself!
The Verdict?
It was actually pretty tasty! Definitely not as good as the “sopa chinos” I get at my favorite restaurant, but hey, not bad for a first attempt. The orzo worked out fine, although I still want to find those star noodles next time. The broth was flavorful, and the veggies were cooked perfectly. All in all, a successful cooking adventure! I’ll totally make it again, maybe with some shredded chicken next time for extra protein. Boom!
- Prep time: Like, 20 minutes?
- Cook time: Around 45 minutes total.
- Difficulty: Super easy!
- Would I make it again? Heck yeah!
