Sopa De Zanahoria Carrot And Cheese Soup Paraguay Recipes

SOPA PARAGUAYA (PARAGUAYAN CORNBREAD)

Steps:

• Preheat oven to 400°F.
• Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
• Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
• Place onion mixture in a food processor. Add 1 1/2 cup corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
• Place pureed mixture in a large bowl. Stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
• Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
• Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
• Spoon batter into prepared pan.
• Bake 30 minutes or until wooden pick inserted in center comes out clean. (Cover loosely with foil if top becomes too brown before the center is done.).
• Cool in pan 10 minutes on a wire rack.
• Cut into wedges.

CREMA DE ZANAHORIA (CREAM OF CARROT SOUP)

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.

SOPA DE ZANAHORIA -- CARROT AND CHEESE SOUP (PARAGUAY)

Steps:

• In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
• Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
• Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
• Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
• Add additional salt, pepper or sugar as needed, then serve.