Sopa De Queso Food

CALDO DE QUESO (MEXICAN CHEESE AND POTATO SOUP)

Steps:

• Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove's fire or on a comal or pan).
• Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
• Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
• In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
• Add the garlic and sauté for a minute stirring constantly to release its aroma.
• Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you'll have a thick sauce.
• Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
• Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
• Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
• Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving

CHEESE SOUP - CALDO DE QUESO

Steps:

• Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
• Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
• Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
• At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
• Add the toasted flour and mix.
• Add the boiling water and the chicken bouillon, salt, pepper.
• Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).

SOPA DE QUESO (CHEESE SOUP WITH GREEN CHILE AND POTATO)

Steps:

• Heat the butter in a skillet over medium heat.
• Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
• Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
• Transfer to a 5-quart slow cooker.
• Peel the potatoes and cut into neat 1/2-inch cubes.
• You should have about 4 cups.
• Add to the slow cooker along with the broth and salt.
• Cover and cook on low for 6 hours.
• Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
• Continue cooking on low for 30 minutes more.
• To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.

SOPA DE FIDEO

Steps:

• Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
• Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
• Reduce the heat to low, then add the blended tomato mixture.
• Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
• Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
• Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

CREMA DE QUESO CUBANA (CHEESE SOUP)

Steps:

• Note: Do not cook over high heat!
• Whisk the butter with the flour and cook a little until golden in color (approx. 6 minutes).
• Add the milk or the half and half slowly to make a thick cream.
• Once mixture is hot, remove from heat, add the cheese and stir until dissolved.
• Add salt, pepper and nutmeg to taste.