Cheese And Cornmeal Soup (the Asunción Twist: Chipa Sopa)
This Cheese and Cornmeal Soup, also known as Chipa Sopa, is a traditional dish from Asunción that is creamy, hearty, and full of flavor. It's the perfect comfort food for a cozy night in.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup cornmeal
- 1 cup shredded cheese (such as queso fresco or mozzarella)
- 1/2 cup milk
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, bring the broth to a boil.
- Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Add the cheese, milk, onion, bell pepper, and garlic. Cook for an additional 10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Large pot Whisk Knife Cutting board Measuring cups and spoons
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serving suggestions: Enjoy the Cheese and Cornmeal Soup with a side of crusty bread or a simple green salad.
Tips & tricks
Tips: For extra flavor, you can add a pinch of cayenne pepper or a dash of hot sauce to the soup.
Cost
$10