Bolivian Cheese and Cornbread Soup (Sopa de Queso y Cuñapé)
Sopa de Queso y Cuñapé is a traditional Bolivian soup that combines the rich flavors of cheese with the savory goodness of cuñapé, a type of cornbread. This hearty and comforting soup is perfect for a cozy night in or for entertaining guests with a taste of Bolivian cuisine.
Ingredients
- 2 cups shredded cheese
- 4 cuñapé (Bolivian cheese bread)
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Add the cuñapé and shredded cheese, stirring until the cheese is melted.
- Pour in the milk and stir until well combined.
- Season with salt and pepper to taste.
- Simmer for 10-15 minutes, stirring occasionally.
- Serve hot, garnished with additional shredded cheese if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 20g
Supplies
Large pot Stirring spoon Serving bowls
Tools
Knife Cutting board Grater
Serving suggestions
Sopa de Queso y Cuñapé is best served with a side of fresh salad or Bolivian-style empanadas.
Tips & tricks
For added flavor, consider using a blend of different cheeses such as cheddar, mozzarella, and queso fresco.
Cost
$15