AI-generated image
Sopa de rosquillas
Broth with corn and cheese rings
Sopa de rosquillas: Honduran Holy Week broth with crisp corn-and-cheese rings
In Honduras, Semana Santa is a time for meatless soups, and sopa de rosquillas is the most loved: a light tomato, onion and sweet pepper broth with milk, in which crisp, crumbly rosquillas (baked rings of cornmeal and hard cheese) are dropped at the last minute so they soften on the outside and stay crunchy within. Many families also add a few eggs. Bought rosquillas work; this recipe makes them. Hard 'queso seco' is usually made with rennet, so use a vegetarian hard cheese if needed. Chef's tip: add the rosquillas right before serving, as they dissolve if left to soak.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the rosquillas
- 9 oz masa harina
- 5 ½ oz hard salty cheese (queso seco or vegetarian hard cheese)finely grated
- 2 ⅛ oz buttersoft
- 1 egg
- 1 tsp baking powder
- ¼ cup milkabout
For the broth
- 2 tbsp oil
- 1 onionchopped
- 1 green or red sweet pepperchopped
- 2 cloves garlicchopped
- 3 tomatoeschopped
- 5 cups vegetable stock
- 1 cup milk
- 1 tsp salt
- ½ tsp ground cumin
- 1 handful fresh corianderchopped
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan). Mix 9 oz masa harina, 5 ½ oz hard salty cheese (queso seco or vegetarian hard cheese), 2 ⅛ oz butter, 1 egg and 1 tsp baking powder, adding ¼ cup milk to make a firm dough that doesn't crack when rolled.
Step 2: Roll pieces into pencil-thick ropes 10 cm long and press the ends together into small rings. Bake on a lined tray for 25 minutes, until golden and crisp. Cool.
30 minStep 3: Fry 1 onion, 1 green or red sweet pepper and 2 cloves garlic in 2 tbsp oil for 6 minutes. Add 3 tomatoes and ½ tsp ground cumin and cook for 5 minutes until soft.
11 minStep 4: Pour in 5 cups vegetable stock and simmer for 15 minutes. Stir in 1 cup milk and 1 tsp salt and heat until just steaming; don't boil, or the milk can split.
15 minStep 5: Drop 3–4 rosquillas into each bowl and ladle the hot broth over. A common mistake is simmering the rosquillas in the pot, where they fall apart.
Step 6: Scatter with 1 handful fresh coriander and serve at once.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 16 g
- Carbs
- 42 g
- Fat
- 21 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sopa de rosquillas take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese