Sopa De Capirotadas Hondurenas (Cheese and Cornmeal Cake Soup)
Sopa De Capirotadas Hondurenas is a traditional Honduran dish that combines the flavors of cheese and cornmeal in a comforting soup. It is often enjoyed as a hearty lunch in Honduras.
This is high protein and non vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1 cup Cornmeal
- 1 cup Mozzarella Cheese
- 1 cup Parmesan Cheese
- 2 Eggs
- 2 cup Milk
- 4 cups Chicken Broth
- 1 medium-sized Onion
- 2 clove Garlic
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- for garnish Cilantro
Instructions
- In a bowl, mix the cornmeal, mozzarella cheese, parmesan cheese, eggs, milk, salt, and black pepper until well combined.
- Preheat the oven to 350°F (175°C).
- Grease a baking dish and pour the cornmeal mixture into it. Smooth the top.
- Bake for 30 minutes or until the top is golden brown.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent.
- Add chicken broth and bring to a boil.
- Reduce the heat to low and simmer for 10 minutes.
- Cut the baked cornmeal cake into small squares.
- Add the cornmeal squares to the pot and cook for an additional 10 minutes.
- Serve hot, garnished with cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.