Sopa De Zanahoria Carrot And Cheese Soup Paraguay Recipes

PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA

Paraguayan Cheese Cornbread-Sopa Paraguaya image

Despite the title, this recipe is not a soup. It is actually a hearty cornbread, flavored with cheese and onions. In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.

Provided by Olha7397

Categories Quick Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 tablespoons butter
1 large sweet onion, finely chopped
1 cup farmer cheese or 1 cup cottage cheese
1 cup grated muenster cheese or 1 cup other mild cheese
2 cups cornmeal
2 cups corn kernels, grated or 1 (16 ounce) can cream-style corn
1 teaspoon salt
1 cup milk
6 eggs, separated

Steps:

Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
Set aside.
Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
Beat the egg whites until soft peaks form and fold them into the batter.
Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 531, Fat 29.5, SaturatedFat 16.1, Cholesterol 277.7, Sodium 724.6, Carbohydrate 48.1, Fiber 4.6, Sugar 2.4, Protein 21.6

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

Sopa De Cenoura - Carrot Soup - Portugal image

This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins This is a truly wonderful dish that is easy to make and loaded with vitamin A. It is unique because a straight forward puréed soup that does not require other ingredients to give it additional texture is unusual in Portuguese cooking. When entertaining, I dress this soup up with a drizzle of heavy cream.

Provided by Baby Kato

Categories Low Protein

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
1 onion, small, coarsely chopped
1/4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
1 garlic clove, left whole
1 lb carrot, peeled, coarsely chopped
1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
4 cups water
1 tablespoon salt, coarse sea
1/8 teaspoon white pepper

Steps:

Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

CREMA DE ZANAHORIA (CREAM OF CARROT SOUP)

Crema De Zanahoria (Cream of Carrot Soup) image

This vegan take on a Peruvian crema (creamed vegetable soup) uses fresh carrots, scrumptious herbs, and a potato for added texture. I originally posted this recipe on our website at www.coseppikitchen.com.

Provided by taylor.cook

Categories Vegetable

Time 30m

Yield 12 oz, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs carrots, sliced
1 small potato, peeled and sliced
1 vegetable bouillon cube
1 tablespoon vegetable oil
1 medium onion, diced
2 garlic cloves, diced
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
Saute the onion and garlic in a large pot until the onions are translucent.
Once the onions have sauteed, transfer them to the blender and liquify.
Season with salt and pepper to taste. Serve hot garnished with parsley.

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