Sopa De Zanahoria -- Carrot and Cheese Soup (Paraguay) Recipe #376630
This recipe comes from the 2003 cookbook, The South American Table.
by Sydney Mike
35 min | 10 min prep
SERVES 4
- 1/4 cup unsalted butter
- 1/2 lb carrot, sliced 1/2-inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 2 cups hot water
- 2 ounces cheddar cheese, shredded
- 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.
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5 stars