Paraguayan Carrot and Cheese Soup
Source of Recipe
"The Southern American Table" by Maria Baez Kijac
-- (Sopa de Zanahoria)
1/4 cup unsalted butter (1/2 stick)
1 pound carrots -- sliced about 1/2 inch thick
1 teaspoon salt
1 teaspoon sugar
4 cups hot water
4 ounces cheddar or Gouda cheese -- shredded
croutons for serving (preferably homemade)
Melt the butter in a heavy 4-quart saucepan over medium heat. Add the carrots and cook, stirring, until they are covered with the butter. Add the salt, sugar, and water. Bring to a boil, cover, reduce the heat to low, and cook until soft, about 20 minutes.
Drain, reserving the cooking liquid. Transfer the carrots to a blender and process until smooth, adding a little of the cooking liquid. Return to the saucepan with the remaining liquid and bring to a boil. Reduce the heat to low, stir in the cheese, and simmer until it melts. The texture should be like that of heavy cream. Taste for salt and sugar.
Serve in soup bowls with croutons on the side.
Makes 8 servings
Categories: Paraguay, Soups
Recipe typed for you by Judi Mae Phelps
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