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Caldo de Queso con Papas (Cheese and Potato Soup)
50 Min.Für 6Nutri-Score C€€
C
50 Min.
50 Min.Caldo de Queso con Papas (Cheese and Potato Soup)
was Sie brauchen
Zutaten
vegetable oilVorräte30 ml
onion (medium, chopped)Obst & Gemüse1 Stück
garlic (cloves, minced)Obst & Gemüse2 Stücke
waterAndere960 ml
potato (large, peeled and diced)Obst & Gemüse2 Stücke
roma tomato (chopped)Obst & Gemüse5 Stücke
heavy creamMilchprodukte120 ml
tomato sauceVorräte120 ml- queso fresco (cut into cubes)Milchprodukte180 g
poblano pepper (roasted, peeled, seeded and cut into strips)Obst & Gemüse3 Stücke
salt (to taste)Gewürze5 g
black pepper (to taste)Gewürze2 g- chicken bouillon (tablespoon)Vorräte1 Stück
- tomato bouillon (tablespoon)Vorräte1 Stück
pro Portion
Nährwerte
150kcal
- Kohlenhydrate
- 13 g
- Eiweiß
- 5 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Kochtopf
Backofen
Backblech
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the poblano peppers
- Place the poblano peppers on a baking tray and broil in the oven until the skin is blackened and blistered, about 5 minutes per side.
- Transfer the peppers to a plastic bag and let them sweat for about 10 minutes.
- Peel off the charred skin, remove the seeds and cut the peppers into strips. Set aside.
- Schritt 2
Sauté the onion
- Heat the oil in a large pot over medium-high heat.
- Add the chopped onion and cook until translucent.
- Schritt 3
Add tomatoes and garlic
- Add the chopped tomatoes and minced garlic to the pot.
- Cook, stirring occasionally.
- Schritt 4
Simmer the potatoes
- Add the potatoes, tomato sauce, water, chicken bouillon, tomato bouillon, salt and pepper.
- Cover and cook until the potatoes are tender.
- Schritt 5
Add cheese, poblanos and cream
- Add the cubed queso fresco and the poblano pepper strips.
- Pour in the cream, mix well and cook until the cheese softens but does not fully melt.
- Schritt 6
Season and serve
- Taste and adjust the salt and pepper.
- Serve the caldo de queso hot.