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Cheese Broth

Source: The Mexican Gourmet
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Active Time:  15 Minutes
Total Time:  30 Minutes
  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.
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
Cheese Broth Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
 Classic Cheese Soups
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 287
Fat. Total: 18g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 701mg
% Cal. from Fat: 56%
Cholesterol: 49mg
Protein: 14g
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