Sonoran Cheese Soup
Sopa de QuesoThere are many versions of this rich cheese soup with potatoes and tomatoes in the Sonoran region of northern Mexico. Using nonfat chicken broth and cream are not a contradiction here. I prefer the thickness, flavor, and richness this combination develops. (A lighter milk product might curdle the soup during cooking, too.)
Ingrediënten
Makes 4 servings
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 6 green onions chopped
- 2 large garlic cloves chopped
- 2 medium about 12 ounces white or red boiling potatoes, peeled and diced
- 2 medium tomatoes peeled, seeded, and chopped
- 1 141⁄2-ounce can fat-free reduced-sodium chicken broth
- 1 cup heavy cream
- ½ teaspoon salt or to taste
- ⅛ teaspoon crushed red pepper
- 4 ounces Monterey Jack cheese cut into 1⁄2-inch dice
Instructies
- In a large saucepan, heat the butter and oil over medium heat.
- Cook the green onions and garlic until softened, about 2 minutes.
- Add the potatoes and tomatoes, and cook, stirring, until the tomato juices evaporate, 4 to 5 minutes.
- Add the chicken broth, cream, salt, and crushed pepper.
- Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are very tender, 15 to 20 minutes.
- Divide the cheese among 4 soup bowls.
- Ladle the hot soup over the cheese and serve at once.
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