Sopa De Queso (Cheese Soup)

This is seriously delicious! One of my favorites from Ecuador and Ecuadorian staple! This cheese soup is simple, easy, and filling. In Ecuador, usually, the soup is served as an appetizer to the main meal. As you see, it's packed and filling.

I diced an onion, put it into a soup pan with a little oil and butter, about a tablespoon. I sauteed it until translucent. I peeled and diced 2 large potatoes and added it in. I then added 32 oz of chicken stock. I sprinkled about a tablespoon of achiote.

I let it simmer until the potatoes were half cooked.

Then I added chuclo. It's corn, however, in the andes, it is large and meaty. You can find frozen chuclo at the market. This one id from Peru.

I added a couple teaspoons of oregano, and then let the soup simmer until the corn is tender and potatoes are cooked. I then added a cup of milk. I diced up 12 oz of fresh cheese and added at the very end. I did add the cheese, brought to a boil and then shut it off. You want the cheese to be warm and spongy but not melted. The great thing about using this cheese over other cheeses is it doesn't fully melt!

Here is the wrapper.
Then it's done! Ladle into a bowl and enjoy! It's one of my favorites!!

Comments

African Chicken

This was the most amazing Chicken!! I actually watched an episode of Diners, Drive ins, and Dives and got the recipe from there. Of course, I didn't have as much cumin as I needed, so I changed and tweaked the recipe and although I never made the original recipe the one I made was fabulous. I use so much Cumin, I need to start buying it in one of those huge containers they sell at BJ's. I thought I had extra down stairs but I didn't. UGH. Anyway here is how I made it. I used 6 thighs and 4 drumsticks I made a paste which was: Cumin about a tablespoon Oregano about 2 tablespoons Pepper teaspoon Salt 2 teaspoons Garlic 1 teaspoon minced Chili powder 1 tablespoon Corriander powder 1 tablespoon mix that together and then add olive oil to make a paste. I put the chicken in 2 aluminum pans and rubbed equal parts of the paste on each piece of chicken until it was gone. I let marinate for an hour. I browned each piece of chicken in a frying pan and then put the ...

Chicken Kiev

So I saw a cooking show (DDD)where they made Chicken Kiev. Looked so good so I thought I would give it a shot! Chicken breast with a bunch of herbs on the inside, breaded and fried!! Here it is!! First I made the herbed butter. I used a stick, softened. Chopped parsley, Thyme, I didn't have fresh rosemary so I used dried, and some dill. Mix it up and then I put it into my long ice cube tray and put it into the freezer to save for later. It calls for ground chicken. I didn't have any but I had boneless skinless chicken breast. I put it in the food processor and voila! Since I had the food processor out, I threw the onion in there too. And then the eggs... I still stuck to my 2 eggs per pound rule. Mixed up my chicken mixture and added a little bread crumbs to help it stick together and some salt and pepper. Next, you take the chicken mixture, make it into a patty. put one of the frozen herbed butter sticks in the patty and then close it up around ...

French Onion Soup

I love this classic. I start by slicing 3 large yellow onions and lightly carmelizing them in butter. This brings out the flavour of the onions. After onions are nice and soft and starting to brown, I add red wine. I used about a cup. I used a few dashes of Worcester sauce I added pepper and 32 oz of beef broth. I also add a couple beef bullion cubes as I feel they add a little extra flavour. While the soup is simmering, I cut and dry toast french bread in the oven on 350. I then grate my cheeses. I use sharp cheddar, mozzarella and Swiss cheese All ready to put into crocks! I scoop a couple ladles into a crock. Add toast and top with cheese. I then put into the broiler for a few minutes to melt and brown the cheese. Enjoy!

Denise's Food Blog

Search This Blog