CALDO DE QUESO: A DELICIOUS CHEESE & POTATO SOUP FROM SONORA …
Provided by: Maricruz
Total time: 58 minutes
Prep time: 15 minutes
Cook time: 38 minutes
|200 gr (3/4 cup) fresh cheese (cut in cubes)|
|680 gr (1.5 lb) potatoes (cut into cubes of 2cm/0.8")|
|Green chillies (Anaheim, California, Poblano, italian, etc.)|
|200 gr (1 cup) Tomatos (diced)|
|50 gr (2/3 cup) onions (finely sliced)|
|chicken broth or hot water|
|120 ml (1/2 cup) whole milk|
|1 garlic clove (finely chopped)|
|1 tsp oregano|
|3 tbsp oil (olive oil, canola oil, etc.)|
|salt and pepper|
- Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan).
- Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
- Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
- In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
- Add the garlic and sauté for a minute stirring constantly to release its aroma.
- Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.
- Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
- Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
- Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
- Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving
SONORAN CHEESE AND POTATO SOUP (CALDO DE QUESO Y PAPA)
Provided by: Robin Grose / comboplate.net
Categories: Main Course,Soup,starter
Total time: 50 minutes
Prep time: 10 minutes
Cook time: 25 minutes
|14 ounces (400 grams) fresh white Mexican cheese (queso fresco, queso panela, or similar)|
|2 large Anaheim chiles or similar mild hot peppers (about ½ pound or 225 grams total)|
|4 medium-sized potatoes (about 2 pounds or 900 grams total)|
|2 tablespoons butter, pork lard, or vegetable oil|
|1 small onion, diced|
|2 cloves fresh garlic, minced|
|1 large red ripe tomato, peeled, seeded, and diced (or about a cup of canned diced tomatoes)|
|8 cups (2 liters) chicken broth (homemade, from a box, or prepared with bouillon powder/paste)|
|1 teaspoon dried oregano|
|2 cups (1/2 liter) milk|
|1 teaspoon salt (or to taste)|
- Take the cheese out of the fridge and let it warm to room temperature so that it will be ready to add to the broth when serving. Cut it into cubes of about 1 inch in size or slightly smaller.
- Roast, “sweat,” and peel the chiles in the same way as would be done with poblano and other peppers, either directly over a flame or under a broiler. (Whatever you do, and regardless of instructions to the contrary, do not ever rinse roasted chile flesh with water, as you will be rinsing away a lot of their wonderful flavor!) Discard the seeds and stems and cut the pepper flesh into squares of about the same size as your cheese cubes
- Peel the potatoes and cut them into sticks of about 3 x 0.5 x 0.5 inches (sort of French-fry-shaped)—or into the size and shape of your preference.
- In a soup kettle, heat the butter, lard or oil. Sautee the onion and garlic, stirring often, until the onion is translucent but not brown. Add the potatoes and tomatoes and continue to sautee and stir for another 5 minutes or so.
- Pour in the broth. Allow it to come to boiling, then turn the heat down so that the soup gently simmers. Let it cook for about 10 minutes, until the potatoes are soft but not yet beginning to fall apart.
- Add the squares of chile pepper, oregano, milk, and salt. (If you have used a pre-made broth, taste the soup before adding more salt to avoid over salting.) When it gets near boiling point once again, turn the burner off, cover the pot, and let the soup “rest” for at least 15 minutes.
- To serve your delicious Sonoran Cheese and Potato Soup: place a few cubes of (room temperature) cheese into each bowl. Ladle hot soup—broth, potatoes, and chile pieces—over the cheese. Serve with crackers or a crusty bread, if desired.
Calories 330 kcal, ServingSize 1 serving