This creamy macaroni soup features biyas or limbs and cabbage.
Climate Change. A subject that is known to many but only a few cares. This year, this is largely felt because as early as the second week of April rainy days start to get noticed.
Despite it’s still hot, it feels like the colder breeze is fast approaching. From cold drinks and cooling snacks, in a few weeks, we’ll change it to warm soup. For me, sopas, or creamy pasta soup is one irresistible dish.
This post actually features the second version of creamy macaroni soup. The first one features whole meat to add flavor while this features biyas or pig limb. Also, cabbage is used instead of malunggay.
- 4 pieces of biyas (pork legs)
- 1/2 kilo pork – chopped finely
- 400 grams salad macaroni pasta
- 2 cups evaporated milk
- 1 whole cabbage – chopped
- 2 pitcher water
- 1 medium carrots – cubed
- 1 bundle spring onion – chopped
- 2 bulbs garlic – finely minced
- 2 medium onion – chopped
- 1 bundle spring onion – bottom removed and chopped
- Salt and ground pepper to taste
- In a separate pan, boil the biyas and pork meat in 1 pitcher water for 20 minutes (Biyas Soup). Set aside.
- In another pan, saute garlic until roasted. Set aside.
- Saute the onions (using the same oil from the sauted garlic).
- Add water, pasta, biyas soup, milk, and let it boil for 15 minutes.
- Add the carrots, spring onion, and boil for another 2 minutes.
- Put the cabbage and boil 2 minutes.
- Add salt and ground pepper to taste.
- Add the roasted garlic.
- Serve and enjoy.
- Make sure that you will stir while cooking pasta. This will prevent the pasta from falling below, so it won’t burn.
- Step 4 may vary, the time depends on the pasta. When the pasta cooked earlier, immediately proceed to step 5.