Sopa De Zanahoria Carrot And Cheese Soup Paraguay Recipes
PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA
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
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
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
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)
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
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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