Cheese Soup






Culinary Tools:

  • 5-quart Mixing Bowl
  • 12-inch Gourmet Skillet
  • Chef’s Knife
  • 12-quart Stock Pot with Cover

Dough Ingredients:

  • 2 pounds corn flour
  • ½ pound sour cream
    2 egg whites
  • 1 pound dry cheese, shredded (Cotija)
  • 9 cups water (approximately)
    1 cup olive or vegetable oil

Soup Ingredients:

  • 16¼ cups water
  • 7 medium tomatoes, quartered
  • 1 big onion, quartered
  • 1 teaspoon annatto powder
  • Salt to taste

Procedure for the Dough:

  1. In the 5-quart Mixing Bowl, mix corn flour, cream, egg whites, and shredded cheese with approximately 9 cups water.
  2. Knead as if you were making bread. Let dough sit for 10 minutes.
  3. Once the dough is ready, use ¾ of it to make patties or rings (about 35-40 total).  

Procedure for the Soup:

  1. Preheat oil in the 12-inch Gourmet Skillet for about 4 minutes at medium-high heat. Reduce temperature to medium-low and carefully fry 8-9 patties/rings at a time, for about 4 minutes per side. To absorb excess oil, place patties/rings over a plate covered with paper towel. Repeat until you have fried them all.
  2. Using the Chef’s Knife, cut onion and tomato as directed.
  3. In the 12-quart Stock Pot, boil 16 cups water at medium-high heat, with the cover on and the Redy-cook valve open. In the mean time, blend tomato and onion with ¼ cup water. When the valve whistles (in about 20 minutes), put in and dissolve remaining dough. Add tomato and onion mixture, annatto powder and salt to taste; stir.
  4. Add fried patties or rings, and cover with the valve open. When it whistles (in about 8-10 minutes), reduce temperature to medium-low, close the valve, and cook for 12 more minutes without mixing.
  5. Serve with dough patties/rings.

Chef’s Tip:  Make sure you invite guests over or want leftovers, this recipes serves 10 to 12!