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Sopa De Queso

Course Sides
Cuisine Latin American, Nicaraguan
Servings 4 people


For the Masa

  • 2 cups tortilla flour
  • 1 1/2 cups grated dried cheese such as Parmesan
  • 1 large egg
  • 1/2 teaspoon ground achiote optional
  • *kosher salt and freshly ground black pepper to taste

For the Soup and Fritters

  • 2 cups vegetable oil
  • 1 white onion chopped
  • 1/2 red or green bell pepper chopped
  • 2 cups milk
  • 1 cube vegetable bouillon optional
  • 2 large eggs lightly beaten
  • *kosher salt and freshly ground pepper to taste
  • *hierbabuena or parsley sprigs for garnish


  • Make the masa for the churritos: 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.
  • To 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.
  • 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 form 2-inch logs, about 3/4-inch thick, or make 2-inch mini tortillas. Fry them in the hot oil until golden. If you want to add some of them to the soup, you can do so.
  • Transfer the fritters to a plate covered with paper towel.
  • Just before serving, drop the eggs in a thin stream in the hot soup, stirring all the time.
  • Put some masa fritters in each soup bowl, cover with soup and garnish with hierbabuena or parsley. Serve immediately.