This soup requires a soft, creamy cheese like queso blanco, queso fresco, or panela. You can also use a combination of cheeses if desired.
Starch
The soup is thickened with a combination of cornstarch and all-purpose flour. This combination gives the soup a creamy, thick consistency.
Onion and Garlic
The soup is flavored with onion and garlic. The onion should be finely chopped and lightly sautéed in olive oil before being added to the soup.
Potatoes
The soup is made with potatoes that are peeled and cut into small cubes. The potatoes should be cooked until they are tender before being added to the soup.
Chicken or Vegetable Broth
The soup is made with either chicken or vegetable broth. The broth should be low-sodium and organic if possible.
Seasonings
The soup is seasoned with cumin, oregano, salt, and pepper.
Instructions
Step 1: Sauté the onion
In a medium pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 2-3 minutes, or until the onion is softened.
Step 2: Make the roux
Add the cornstarch and all-purpose flour to the pot and mix until a thick paste forms. Cook for 1 minute, stirring constantly.
Step 3: Add the broth and potatoes
Slowly add the broth to the pot, whisking constantly to avoid lumps. Add the potatoes and bring the mixture to a boil.
Step 4: Simmer the soup
Reduce the heat to low and simmer the soup for 15-20 minutes, or until the potatoes are tender.
Step 5: Add the cheese
Add the cheese to the pot and stir until the cheese is melted. Taste and adjust the seasonings, if necessary.
Step 6: Serve
Serve the soup hot, with a sprinkle of freshly chopped parsley, if desired. Sopa De Queso Nicaragüense is a hearty and flavorful soup that is sure to please. The combination of creamy cheese, potatoes, and flavorful seasonings make this soup a favorite. With a few simple ingredients and instructions, you can easily make this delicious soup at home. For a delicious and comforting meal, try making Sopa De Queso Nicaragüense. It's sure to become a family favorite!
