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SOUPS

CREAM OF BROCCOLI AND CHEESE

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CREAM OF BROCCOLI AND CHEESE

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Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 2 tbsp. Butter
  • ½ cup onion (minced)
  • ¼ cup wheat flour
  • 4 oz. cream cheese
  • 3 cups chicken broth
  • 1 cup fresh milk
  • 6 oz. grated american cheese
  • ½ cup shredded cheddar cheese
  • 3 cups broccoli (chopped)

TO DECORATE AT THE TIME OF SERVING

  • Shredded cheddar cheese
  • diced tomatoes
  • chopped fresh coriander

Instructions 

  • In a medium saucepan add the butter, heat, add the onion and cook over medium heat for 2 minutes. Add the flour and mix to form a paste. Add the cream cheese and beat until the cream cheese softens and melts. Add the broth little by little until all the ingredients are mixed. Add the milk and the grated American cheese and stirring constantly until the cheese is melted. Add the grated cheddar cheese and cook over medium heat, stirring constantly until thick. Add the broccoli and cook for 5 minutes. Season to taste.
  • Serve immediately and garnish with the grated cheddar cheese, tomatoes and cilantro.
  • NOTE: You can decorate only with grated cheddar cheese. I recommend making the base of the cheese soup and when heating to serve add the broccoli to keep its green color and crisp texture. Adding the broccoli early in cooking will change the flavor and texture.
  • Important! Cheese-based soups must be careful when cooking to avoid sticking in the pan.
Course: Soup
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SOUPS

CREAM OF PUMPKIN SOUP

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CREAM OF PUMPKIN SOUP

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Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

  • ¼ cup olive oil
  • 1 ½ cups onion (minced)
  • ½ tbsp. crushed garlic
  • 3 cups chicken broth
  • 6 cups pumpkin (chopped)
  • ½ tsp. curry powder
  • 4 oz. cream cheese
  • ¼ cup grated Parmesan cheese
  • salt to taste
  • Parmesan cheese for garnish

Instructions 

  • In a medium saucepan add the olive oil, heat, add the onion, garlic and cook over medium heat for 2 to 3 minutes. Add the chicken broth, pumpkin, curry, cheeses and cook over medium heat for 25-30 minutes. Let cool and go through the food processor until creamy.
  • Pour the pumpkin cream into the saucepan, heat, and garnish with grated Parmesan cheese.
Course: Soup
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SOUPS

CREAM OF VIANDS

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CREAM OF VIANDS

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Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 Servings

Ingredients

  • ¼ cup butter
  • 1 ½ cup onion (minced)
  • 2 tsp. crushed garlic
  • 4 oz. cream cheese
  • 1 lb. chopped white yautía
  • ½ lb. chopped white sweet potato
  • ½ lb. chopped taro
  • 6 cups chicken broth
  • 1 cup fresh milk
  • ½ cup grated Parmesan cheese
  • salt to taste
  • Grated Parmesan cheese

Instructions 

  • In a saucepan add the butter, heat over medium heat, add the onion, garlic and cook for 2 to 3 minutes. Add the cream cheese and mix until smooth. Add the yautía, sweet potato, taro, broth, whole milk, grated Parmesan cheese, cover and cook for 30 minutes.
  • Let cool and go through the food processor until creamy. Return to the saucepan and season to taste. Serve with grated Parmesan cheese.
  • NOTE: You can make the combination of your favorite foods or select a single meal and follow the instructions in the recipe.
Course: Soup
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SOUPS

WATERMELON AND FRESH BASIL GAZPACHO

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WATERMELON AND FRESH BASIL GAZPACHO

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Prep Time 15 minutes

Ingredients

  • 4 cups watermelon (chopped seedless (water melon))
  • 4 cups diced tomatoes (seeded and skin removed)
  • 2 cups minced gherkins (seeded and skinless)
  • ¼ cup fresh basil (finely chopped)
  • ½ cup green bell pepper (minced)
  • ½ cup red bell pepper (minced)
  • ½ cup olive oil
  • ¼ cup vinegar
  • 1 tsp. crushed garlic
  • salt to taste

Instructions 

  • In the food processor, mix half of the seedless watermelon, tomatoes, pickles, bell pepper, and garlic until crushed and creamy. Add the basil and mix for a few seconds.
  • Pour the mixture into a container. Add the rest of the chopped watermelon, the tomatoes and pickles, peppers, basil, the olive oil, vinegar and season to taste.
  • Leave in the refrigerator until serving time.
  • You can add breadcrumbs.
  • NOTE: The Andalusian Gazpacho is a cold soup that in the summer is an important part of the diet. The basic ingredients are tomatoes, pickles, peppers, garlic, water, and olive oil. In many recipes, all the ingredients are crushed and in some we find that they only crush half and the other half, cut them into small pieces to find us with chips.
  • Today there are many versions, even here in Puerto Rico we make our "puertorro" style gazpacho, adding cod and avocado and we don't use the pickle.
Course: Soup
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