Sopa De Zanahoria Carrot And Cheese Soup Paraguay Food

CARROT SOUP (SOPA DE ZANAHORIA)

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
• Add the garlic and cumin and cook stirring for about 1 minute. Add the water, chicken or vegetable bouillon,potatoes, salt and pepper to your taste.
• Bring to a boil, reduce the heat to medium low and cook until the vegetables are tender about 30 minutes.
• Add the cilantro and transfer the soup to a blender and pureé until smooth working in batches if necessary.
• Return the soup to the pot and cook over medium low heat, stirring once and season to taste.

CREMA DE ZANAHORIA (CREAM OF CARROT SOUP)

Steps:

• Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
• Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
• Saute the onion and garlic in a large pot until the onions are translucent.
• Once the onions have sauteed, transfer them to the blender and liquify.
• Season with salt and pepper to taste. Serve hot garnished with parsley.

PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA

Steps:

• Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
• Set aside.
• Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
• Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
• Beat the egg whites until soft peaks form and fold them into the batter.
• Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

Steps:

• Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
• Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
• Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
• Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
• Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.