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Dinner for 5

Sopa de Requesón

This Mexican-style soup gently simmers potato and zucchini with milk, crema, broth, onion, and serrano chile.

$1.72per serving $
35 minstart to table
5servings

MexicanBudgetFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 2 cups whole milk
  • 1 cup mexican crema
  • 1 cup half and half
  • 3 sprigs epazote (optional)
  • 1 serrano chile
  • 2 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1 white onion
  • 1 large yukon gold potato
  • 1 zucchini
  • 1/2 tsp freshly ground black pepper
  • 2 cups chicken broth
  • extra virgin olive oil (optional)

Steps

  1. Melt the butter in a large pot over medium heat, then cook the onion for five minutes.
  2. Add the potato, zucchini, serrano chile, black pepper, and salt, then cook for five minutes.
  3. Pour in the chicken broth and simmer uncovered for twelve minutes, until the potato is tender.
  4. Stir in the milk, crema, half and half, and epazote, then heat gently for eight minutes without boiling.
  5. Remove the epazote and serrano chile, then adjust the seasoning with salt and pepper.

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