Sopa De Zanahoria -- Carrot and Cheese Soup (Paraguay) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from the 2003 cookbook, The South American Table. Ingredients:
1/4 cup unsalted butter |
1/2 lb carrot, sliced 1/2-inch thick |
1/2 teaspoon salt |
1/2 teaspoon granulated sugar |
2 cups hot water |
2 ounces cheddar cheese, shredded |
Directions:
1. In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
2. Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
3. Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
4. Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
5. Add additional salt, pepper or sugar as needed, then serve.
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