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Cheese Broth

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Source: The Mexican Gourmet

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 6

This soup is typical of the state of Sonora, its simplicity being characteristic of the austerity of the region. The cheese is so stringy that sometimes scissors are needed to cut the strands as the soup is being served. You can vary the recipe by adding strips of poblano chiles.

RECIPE INGREDIENTS

8 oz potatoes, cut into 1/4 -inch cubes and rinsed

2 tablespoon vegetable oil

2 tablespoon minced onion

9 oz tomatoes, chopped

1 teaspoon salt, or to taste

Pinch baking soda

1 cup hot water

3 cups milk

8 oz Chihuahua, Oaxacan, mozzarella, or other stringy cheese, shredded

12 dried piquin chiles, or 1 teaspoon red pepper flakes

DIRECTIONS

Place the potatoes in a small pan and add salted water to cover. Boil until the potatoes are cooked but still firm, approximately 15 minutes. Drain and set aside.

Heat the oil in a medium saucepan over low heat and saute the onions until just translucent.

Puree the tomatoes in a blender until smooth and strain into the saucepan over the onions. Add the salt, baking soda, potatoes and water. Scald the milk separately and add it to the tomato mixture. Simmer for 2 to 3 minutes until all the ingredients are heated through.

Place the cheese in a soup tureen and pour in the hot soup, stirring until the cheese has melted. Pass the chiles so that each person may add 2 to his or her bowl and crush them with a spoon, or sprinkle the chile flakes in each bowl, before adding the soup. A small amount may also be strewn over the soup's surface for garnish, if desired.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 6

Calories:

287

Fat. Total:

18g

Fiber:

Carbohydrates, Total:

18g

Sodium:

701mg

% Cal. from Fat:

56%

Cholesterol:

49mg

Protein:

14g

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