This soup is made in many South American countries and they all have their own version. The cheese most commonly used is queso fresco, I couldn't find it so had to settle for feta as a substitute.
Ingredients:
Oil
1 onion
2 potatoes
2 cloves garlic
2 teaspoons oregano
Pinch dried chile flakes
2 cups chicken stock
1 cup sweetcorn
1 cup frozen peas
6 ounces queso fresco
1 cup whole milk
Salt & pepper
Dice and saute the onion in a tablespoon of oil.
When the onion is softened add the diced potatoes and a pinch of salt.
Stir the potatoes and allow to cook until the edges become soft. Make a space in the centre of the pan and add the garlic, oregano and chilli flakes.
Let the garlic cook for a minute and then add the stock. Simmer for 10 minutes until the potatoes are almost soft.
Tip in the corn and peas. Stir well and simmer for 2 more minutes.
Dice the feta cheese and stir it into the soup along with the milk and a pinch of pepper. Allow the soup to cook for a final minute and then serve.
I loved this soup! As I was making it I thought it seemed quite plain but it had a lovely creamy texture and a subtle flavour. It had a spicy kick to it but the milk and feta helped cool it down. The best part was the cheese, it had melted into gooey lumps and when you got a mouthful with the cheese in it, it was like a smooth, salty taste explosion. I also enjoyed the chunkiness of the soup, very comforting.
Ingredients:
Oil
1 onion
2 potatoes
2 cloves garlic
2 teaspoons oregano
Pinch dried chile flakes
2 cups chicken stock
1 cup sweetcorn
1 cup frozen peas
6 ounces queso fresco
1 cup whole milk
Salt & pepper
Dice and saute the onion in a tablespoon of oil.
When the onion is softened add the diced potatoes and a pinch of salt.
Stir the potatoes and allow to cook until the edges become soft. Make a space in the centre of the pan and add the garlic, oregano and chilli flakes.
Let the garlic cook for a minute and then add the stock. Simmer for 10 minutes until the potatoes are almost soft.
Tip in the corn and peas. Stir well and simmer for 2 more minutes.
Dice the feta cheese and stir it into the soup along with the milk and a pinch of pepper. Allow the soup to cook for a final minute and then serve.
I loved this soup! As I was making it I thought it seemed quite plain but it had a lovely creamy texture and a subtle flavour. It had a spicy kick to it but the milk and feta helped cool it down. The best part was the cheese, it had melted into gooey lumps and when you got a mouthful with the cheese in it, it was like a smooth, salty taste explosion. I also enjoyed the chunkiness of the soup, very comforting.
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