Nicaraguan Cheese Soup (Sopa de queso)
Overview
Sopa de queso is a Nicaraguan soup of fried cheese and corn dumplings in a light, milky broth. Grated dry, salty cheese is mixed with corn masa, egg and a little achiote to make a dough, which is shaped into small rings, balls or rosquillas and fried until golden. The broth is made by softening tomato, onion, sweet pepper and garlic, then adding water or stock and milk or cream, flavoured with achiote and mint. The fried cheese dumplings go into the soup just before serving so they stay soft but hold their shape. It is rich, salty and comforting.
History
Sopa de queso is a traditional Lenten dish in Nicaragua, eaten especially during Holy Week, when many families avoid meat and cook dishes based on cheese, eggs and fish. It comes from the cattle-raising regions such as Boaco and Chontales, which are famous for their cheese, and is one of the classic recipes of Nicaraguan Semana Santa.
Main ingredients
Dry salty cheese, corn masa, eggs, milk, tomato, onion and sweet pepper, achiote. The soup is built on milky tomato broth and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Tomato soups · Egg soups · Corn soups · Cheese soups
Recipe
Method
- 1
Mix the cheese, masa, eggs and achiote into a soft dough and shape into small rings.
- 2
Fry the rings until golden and drain.
- 3
Soften the tomato, onion, pepper and garlic in oil.
- 410 min
Add the water, milk and mint and simmer for 10 minutes.
- 52 min
Add the cheese rings, heat for 2 minutes and serve.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
