CURD SOUP

From Chef Monica Solis’ kitchen

Ingredients:

300 grs. cottage cheese

120 grs. natural goat cheese

1 cup sour cream

1 liter milk

1 small onion, finely chopped

6 sprigs of finely chopped green epazote

3 serrano chiles, minced

3 tablespoons butter

2 cups fat-free chicken broth warm

Salt and pepper to taste

To decorate:

8 flour tortillas

1 cup refried beans

¼ cup corn oil for frying

8 sheets of fried green epazote

1 small red onion finely chopped

Preparation

In a blender grind the cottage cheese, goat cheese, fresh cream and milk together, add the chopped raw onion, epazote, chiles and season with some salt and pepper.

In a saucepan melt butter and stir the mixture and liquefied, to incorporate balloon whisk chicken broth, correct the seasoning and reserve, must be smooth.

To decorate assembly with some flour tortillas refried beans flutes, proceed to fry and book hot until served. To assemble the soup in a soup bowl pour the cream spread and garnish with bean flute, garnish with sprig of epazote and sprinkle with fried onions.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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