A creamy, comforting soup made with fresh white cheese, corn, and vegetables in a milk-enriched broth, thickened naturally by the melting cheese.
Instructions
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1
Melt butter in a large pot. Sauté onion and garlic until softened, about 5 minutes.
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2
Add potatoes, chayote, and corn kernels. Pour in vegetable broth and bring to a boil.
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3
Simmer until vegetables are tender, about 20 minutes.
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4
Reduce heat to low. Add milk and cubed cheese, stirring gently as cheese softens and melts into the broth.
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5
Season with salt and pepper. The soup should be creamy from the melting cheese. Do not boil after adding milk.
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6
Serve hot, garnished with fresh cilantro. Each bowl should have plenty of cheese pieces and vegetables.
Did You Know?
During the rainy season in Nicaragua, sopa de queso is considered essential comfort food, with families making large batches to share with neighbors.
The Story Behind Sopa de Queso
Sopa de queso is a humble yet deeply satisfying cheese soup that represents the pastoral traditions of rural Nicaragua. Made with fresh white cheese that partially melts into a creamy broth, this soup showcases the country's dairy culture. The addition of corn, potatoes, and chayote makes it a complete and nourishing meal. Sopa de queso is especially beloved during Nicaragua's rainy season, when its warmth and richness provide comfort against the cool, damp weather. Every Nicaraguan grandmother has her own version, passed down through generations.
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