Clay's Kitchen : Recetas Mexicanas (Mexican Recipes)

Recetas Mexicanas (Mexican Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Lucia's Cheese Soup

Recipe from: Rick Barber

2 large potatoes
2 tablespoons olive oil
2 Roma tomatoes
small can corn kernels
2 chilies California
1 egg, beaten
1 bay leaf
1 pound cow or goat cheese
2 cloves garlic
pepper, to taste
8 cups water
2 stalks celery
2 green onion
5 to 6 stalks cilantro

Place the tomatoes in boiling water for 5 minutes; drain and set aside. Roast, seed and clean the chilies; dice medium and set aside. Peel and cut potatoes in 1-inch cubes and brown in hot oil; set aside- do not drain. Cut cheese into ¾-inch cubes

Put the drained tomatoes and garlic cloves in a blender and purée; add to potatoes. Add water, bay leaf, pepper, roasted CA chilies, corn kernels, celery and green onions. Cook at a high simmer over medium heat for 20 minutes. Add beaten egg and cilantro. Add the cheese cubes.

Let the soup return to a simmer; taste for salt and add a bit if necessary. Serve immediately.


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