World Flavors Cookbook

Sopa de Queso

Nicaraguan cheese soup — a creamy broth of fresh cheese, corn, and milk thickened with masa, scented with achiote.

Cuisine: Nicaragua

Ingredients

• 300g fresh white cheese (quesillo or queso fresco), cubed
• 2 ears corn, kernels cut off
• 500ml milk
• 500ml chicken broth
• 2 tbsp corn masa dissolved in water
• 1 tbsp achiote paste
• 1 onion, diced
• 2 cloves garlic
• Salt
• Fresh cilantro

Instructions

1. Sauté onion and garlic until soft.
2. Add achiote. Stir 1 minute.
3. Add broth and milk. Bring to simmer.
4. Add corn kernels. Cook 10 minutes.
5. Add dissolved masa to thicken slightly.
6. Add cheese cubes. Simmer gently until cheese just softens.
7. Season. Add cilantro.