How to Make the Best Sopa de Crema de Queso
Glenn Lindgren: In Minnesota and Wisconsin, everyone eats beer cheese soup, a creamy combination of sharp cheddar cheese and good American beer. It's a great dish on a cold day. For some reason, it's always served with fresh popcorn on top.
Raúl Musibay: In Miami, where the days are never cold and rarely cool, we enjoy our own cheese soup. There is no beer in it – although that might not be a bad idea! I'm not so sure about the popcorn though!
Jorge Castillo: Sopa de crema de queso is made with a cheese that was very popular in Cuba: Gouda cheese. It's a great tasting cheese that melts easily and makes a deliciously rich soup. The perfect place to dip your hunk of freshly baked Cuban bread.
Cuban Cheese Soup
Cuban Cheese Soup – Sopa de Crema de Queso
By
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
Made with a Gouda cheese that melts easily and makes a deliciously rich soup.
INGREDIENTS:
1 small clove garlic, minced3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk
6 ounces grated Gouda cheese
1 cup heavy cream
salt and pepper to taste
Next, quickly stir in the flour to make a paste. Add the chicken broth, whisking vigorously to avoid any lumps.
Continue whisking and quickly add the milk. Bring almost to a boil, stirring constantly.
Add the cheese and use a spoon to continue stirring until the cheese melts completely and blends into the soup.
Reduce heat to low and stir in the cream. Let the soup come back up to serving temperature, however do not let it boil! Salt and pepper to taste
Serve hot with plenty of fresh Cuban bread or any non-Cuban bread you may be saddled with in your part of the country.
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