Post by April B. on Mar 12, 2004 11:54:43 GMT -6
Caldo de Papas con Queso (Potato and Cheese Soup)
2 Tbs (30 ml) butter
4 small new potatoes, cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
1-3 cloves garlic, finely chopped
2 large ripe tomatoes, finely chopped
4 cups (1 L) beef, chicken, or vegetable stock
2 canned mild green chiles, drained and chopped
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
12 oz (350 g) Monterey jack or white cheddar
cheese, shredded
4 scallions (spring onions), green and white parts,
finely chopped
Heat the butter in a large, heavy pot (Dutch oven) and saute the
potatoes and onion until they begin to soften, 6 to 8 minutes. Add
the garlic and cook for 2 minutes. Add the tomatoes and cook,
stirring occasionally, for 5 minutes. Add the stock and green chiles
and bring to a boil. Reduce the heat and simmer uncovered until the
potatoes are cooked but still firm, about 5 minutes. Stir in the
salt, pepper, and cream. Divide the cheese between 4 to 6 soup bowls
and ladle the soup over it. Garnish with chopped scallions. Serves 4
to 6.
2 Tbs (30 ml) butter
4 small new potatoes, cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
1-3 cloves garlic, finely chopped
2 large ripe tomatoes, finely chopped
4 cups (1 L) beef, chicken, or vegetable stock
2 canned mild green chiles, drained and chopped
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
12 oz (350 g) Monterey jack or white cheddar
cheese, shredded
4 scallions (spring onions), green and white parts,
finely chopped
Heat the butter in a large, heavy pot (Dutch oven) and saute the
potatoes and onion until they begin to soften, 6 to 8 minutes. Add
the garlic and cook for 2 minutes. Add the tomatoes and cook,
stirring occasionally, for 5 minutes. Add the stock and green chiles
and bring to a boil. Reduce the heat and simmer uncovered until the
potatoes are cooked but still firm, about 5 minutes. Stir in the
salt, pepper, and cream. Divide the cheese between 4 to 6 soup bowls
and ladle the soup over it. Garnish with chopped scallions. Serves 4
to 6.
