"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

CALDO DE QUESO (CHEESE SOUP) Recipe

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This recipe for CALDO DE QUESO (CHEESE SOUP), by , is from Eating With the Andersons, A Desert Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emma Weintraub
Added: Thursday, January 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 large potaotes
1 large yellow onion
3 medium tomatoes
1 can diced green chili,medium, (or mild and add 1 tsp of jalepenos for spice)
1/2 gal milk
1 lb jack cheese
salt to taste

Directions:
Directions:
Cube potatoes ( approx 1/2 ' cubes) put in large soup pot with just enough water to cover potatoes. Salt to taste Cook potatoes until almost done.Dice onion and tomatoes. Saute onion until translucent; add tomatoes; salt to taste. Add chilis and cook until all ingredients are hot .

Dump onion/tomato/chili mixture into potatoes and stir 1/2 gallon milk into the soup. Bring to a hard boil. IMPORTANT: TURN OFF SOUP IMMEDIATELY AND DROP CHUNKS OF JACK CHEESE INTO THE SOUP, COVER THE POT. CHEESE WILL MELT THROUGHOUT THE SOUP.

Be sure to refrigerate if not eating right away. When you re-heat, DO NOT BOIL AGAIN. you may add more cubed, cooked potatoes anytime for more substance.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Emma is my sister-in-law. This recipe was from her mother, Beulah Rascon, an excellent cook and a good friend.

 

 

 

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