Sopa de QuesoCheese Soup with Corn Dumplings
A comforting milk-based soup with softened cheese, sweet pepper, onion, and oregano, made heartier with tender corn dumplings. It is rich without being heavy and is especially good served hot.
Prep
25m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1lWhole Milk
- 500mlWater
- 120gOnion (finely chopped)
- 120gGreen Bell Pepper (finely chopped)
- 12gGarlic (minced)
- 15mlAnnatto Oil
- 3gDried Oregano
- 180gMasa Harina
- 250gQueso Fresco Cheese (crumbled)
- 10gSalt
- 2gBlack Pepper
- 10gCulantro (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the annatto oil in a pot over medium heat. Add the onion, green bell pepper, and garlic, and cook until softened.
- 02
Pour in the water and whole milk, then add the dried oregano, salt, and black pepper. Bring the soup to a gentle simmer at about 90°C (194°F).
- 03
In a bowl, mix the masa harina with a little warm soup liquid to make a soft dough. Shape it into small dumplings.
- 04
Drop the dumplings into the simmering soup and cook until they are tender and floating.
- 05
Add the queso fresco cheese and cook gently until it softens and the soup tastes well blended.
- 06
Stir in the culantro just before serving.
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