A Nicaraguan Cheese Soup with Masa Doughnuts is a refreshing change to the same old soup meal. Corn fritter dougnuts fried to a golden brown prefrection makes the perfect dunking accompanyment.
*kosher salt and freshly ground black pepperto taste
For the Soup and Fritters
2cupsvegetable oil
1white onionchopped
1/2red or green bell pepperchopped
2cupsmilk
1cubevegetable bouillonoptional
2large eggslightly beaten
*kosher salt and freshly ground pepperto taste
*hierbabuena or parsley sprigsfor garnish
Instructions
Make the Masa for the Doughnuts
Combine tortilla flour with grated cheese, egg, salt and pepper to taste, and the achiote dissolved in 3/4 cup water. Knead the doughly lightly until soft and pliable but not sticky. Cover with a cloth and let rest.
Make the Soup
Heat 3 tablespoons of the oil in a saucepan over medium heat. Add the onion and bell pepper and cook until the vegetables are tender.
Add the milk, 3 cups of water, and salt and pepper to taste. Add the bouillon cube, if using. Take 1/2 cup of the masa and dissolve it in 1/2 cup water. Add to the soup.
Simmer until lightly thickened, and taste adding more salt or pepper.
Make the Doughnuts
In a deep frying pan heat the remaining oil over medium heat to about 365 degrees. Knead the reserved masa (add a little water if needed) and roll out the dough to about 3/4-inch thick. Use a doughnut cutter to make doughnuts and fry them in the hot oil until golden.
Transfer the fritters to a plate covered with paper towel.
The Final Preprations
Just before serving, drop the eggs in a thin stream in the hot soup, stirring all the time.
Put some masa doughnuts in each soup bowl, cover with soup and garnish with hierbabuena or parsley. Serve immediately.
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