How to make a Sonoran Cheese and Potato Soup.
Ingredients: Serves 4-6
- 14 oz (400 g) fresh white Mexican cheese
- 1 large red ripe tomato, peeled, seeded and diced
- 4 medium-sized potatoes
- 2 large Anaheim chillies
- 2 tablespoons butter, pork lard or vegetable oil
- 1 small onion, diced
- 2 cloves fresh garlic, minced
- 8 cups (2 litres) chicken broth
- 1 teaspoon dried oregano
- 2 cups (1/2 litre) 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 and then peel the chillies.
- 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.
- In a soup pot, 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 chilli pepper, oregano, milk and salt.
- 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, place a few cubes of cheese into each bowl.
- Ladle the hot soup over the cheese.
- Serve with fresh crusty bread and enjoy!
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