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Caldo de Queso con Papas (Cheese and Potato Soup)
50 minPorcje: 6Nutri-Score C€€
C
50 min
50 minCaldo de Queso con Papas (Cheese and Potato Soup)
czego potrzebujesz
Składniki
vegetable oilSpiżarnia30 ml
onion (medium, chopped)Warzywa i owoce1 kawałek
garlic (cloves, minced)Warzywa i owoce2 kawałki
waterInne960 ml
potato (large, peeled and diced)Warzywa i owoce2 kawałki
roma tomato (chopped)Warzywa i owoce5 kawałki
heavy creamNabiał120 ml
tomato sauceSpiżarnia120 ml- queso fresco (cut into cubes)Nabiał180 g
poblano pepper (roasted, peeled, seeded and cut into strips)Warzywa i owoce3 kawałki
salt (to taste)Przyprawy5 g
black pepper (to taste)Przyprawy2 g- chicken bouillon (tablespoon)Spiżarnia1 kawałek
- tomato bouillon (tablespoon)Spiżarnia1 kawałek
na porcję
Wartości odżywcze
150kcal
- Węglowodany
- 13 g
- Białko
- 5 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Garnek
Piekarnik
Blacha do pieczenia
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Sauté the onion
- Heat the oil in a large pot over medium-high heat.
- Add the chopped onion and cook until translucent.
- Krok 3
Add tomatoes and garlic
- Add the chopped tomatoes and minced garlic to the pot.
- Cook, stirring occasionally.
- Krok 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.
- Krok 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.
- Krok 6
Season and serve
- Taste and adjust the salt and pepper.
- Serve the caldo de queso hot.