Cheese & Corn Soup
A thick, savory corn-based broth colored with achiote, featuring fried cheese-and-corn dumplings that melt in your mouth.
60 min
Medium
Nicaragüense
4 servings
The story behind
I first had Sopa de Queso during Lent in the city of Granada. The midday sun was hot, but the scent of toasted corn and frying cheese wafting from the local comedores was impossible to pass up. My host told me this is the quintessential 'meatless' dish of the season. What captivated me most were the 'rosquillas'—the way they transition from crispy to pillowy once they hit the broth is pure magic. Making this at home always takes me back to Nicaragua's vibrant streets. It’s a humble masterpiece dedicated to the power of corn and cheese.
Instructions
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1Mix half of the corn masa with the grated cheese and a touch of achiote; shape into small rings and fry until golden and crispy.
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2Dissolve the remaining masa in water or vegetable stock and bring to a simmer, stirring until the broth thickens.
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3Add the sour orange juice, fresh mint, and the rest of the achiote to the pot, stirring continuously to prevent sticking.
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4Once the broth is silky and thick, drop the fried rings (rosquillas) into the soup just before serving so they stay slightly firm.
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5Serve hot with a dollop of fresh cream and extra cheese on the side.
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