This is a Mexican soup from Sonora that is traditionally a water or broth based soup that is finished with Queso Fresco or a similar firm cheese. I was looking for a soup to make and ran across a recipe from FoodieandWine. My version is similar with a couple of tweaks. I took the concept of this soup and added a bit more flavor and body by adding a large amount of roasted peppers and spices as well as adding a bit more to the base. I also made the base stronger by adding preserved lemon and more spice to the soup. The last change I made from the classic version, was the addition scalded milk to give it more depth as well.
You can vary this soup in a number of ways by addition garnish, putting some protein like tasso, or chicken, or even chaging the broth to make it vegetarian. I really liked the bright spicy addition of the preserved lemon and smoked paprika with aleppo pepper.
Enjoy,
Ingredients
Queso Fresco, diced 20 oz
Onion, julienned 4 ea
Anaheim Peppers 6 ea
Poblano Peppers 2 ea
Garlic, sliced 1 head
Potatoes, diced 1 1/2 llb
Chicken Stock 3 qts
Avenue Spice 1 T
Smoked Paprika 1 T
Paprika 1 T
Preserved Lemon, diced 2 T
Tomatoes 24 oz
Aleppo Pepper 1 T
Olive Oil 1 T
Salt and Pepper to taste
Milk 12 oz
Method of Procedure
Toss your peppers in oil with some salt and pepper and roast in the oven or over open flame. Once charred place into a bowl and cover with plastic wrap. Set aside for at least 30 minutes for the heat to cook the peppers and soften them.
After your peppers are done, peel, seed, and dice them.
Heat your soup pan then add your oil. Wait for it to heat up then add your garlic and onions.
Cooke while stirring and add your spices and preserved lemon. Continue to cook for 15 mintes while stirring then add your peppers and tomatoes.
Add your chicken stock and bring to a simmer.
Once hot add your potatoes and cook until tender, about 30-40 minutes depending on the size of your cut.
In a seperate sauce pan heat up your milk to a scald. You need to heat the milk prior to adding to the soup or you will curdle it.
Season your soup to taste and temper in the milk until it's properly combined.
To serve, add your diced cheese and ladle your soup.
Garnish as desired and enjoy.
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