Sopa De Fideos Con Queso

Ingredients

2 tablespoons annatto oil

½ chopped white onion

Seasonings to taste: cumin, garlic, oregano, etc.

2 ½ liters of water

1 pound of potatoes

7 ounces of noodles

½ cup of milk cream*

6 ounces cheese , cubed or crumbled

Coriander or chopped parsley

Prepare a refried or sautéed dish with the colored oil, chopped onion, and seasonings.

Peel and chop the potatoes into small cubes.

Add the water and potatoes. Bring to a boil.

Add the noodles and cook for about ten minutes or until the potatoes and noodles are cooked.

Add the cream and crumbled cheese. Mix well.

Adjust the salt and serve with cilantro or chopped parsley.

*you can use milk instead of heavy cream

*you can use chicken broth instead of water

YIELDS: 6 | SERVING SIZE: 1

Annatto oil is made from annatto seeds and adds color.

You can substitute it with vegetable oil, but the vibrant color will be different.

Yes, feel free to experiment with different cheeses based on your preference.

Traditional choices include queso fresco or queso blanco.

Cumin, garlic, and oregano are popular choices.

Adjust the amounts to suit your taste.

Yes, you can use whole milk as a substitute for milk cream, though it may alter the richness of the soup slightly.

Peeling the potatoes is recommended, but if you prefer the texture and flavor of unpeeled potatoes, you can leave the skins on.

Yes, you can omit the meat and use vegetable broth instead of water for a delicious vegetarian version.

Cook the noodles for about ten minutes or until both the potatoes and noodles are tender.

It’s best enjoyed fresh, as freezing may affect the texture of the noodles and potatoes.

Chopped chives, green onions, or even a sprinkle of dried oregano can be great alternatives.

Yes, you can prepare the soup in advance and reheat it before serving.

However, add fresh herbs right before serving for the best flavor.