Chocoan-Style Cheese Soup

Ingredients

• 500 g Yam (Peeled and cut into medium-sized pieces)
• 1.2 L Water or light stock (The amount can be adjusted to achieve the desired consistency)
• 400 ml Coconut milk (Preferably unsweetened)
• 250 g Costeño cheese (Crumble or cut into cubes; reduce the added salt because this cheese is usually very salty)
• 2 Scallions (Chopped; use both the white and green parts)
• 2 Garlic (Crushed or finely chopped)
• 0.25 cup Fresh cilantro (Chopped, plus a few leaves for serving)
• 1 tbsp Vegetable oil (For sautéing the aromatics)
• 0.25 tsp Ground cumin (Optional, for seasoning)
• Salt (To taste; taste before adding it because of the saltiness of the costeño cheese)
• Black pepper (To taste)

Steps

1. 1

   Peel the yam, wash it, and cut it into evenly sized medium pieces so that it cooks uniformly. Chop the scallions, crush the garlic, crumble the costeño cheese, and set aside the cilantro.

2. 2

   Heat the oil in a large pot over medium heat. Add the scallions and sauté for 2 or 3 minutes, until softened and fragrant.

3. 3

   Add the garlic and cumin, if using. Cook for about 30 seconds, stirring constantly so the garlic becomes fragrant without browning too much.

4. 4

   Add the yam and pour in the water or stock. Bring the mixture to a boil; then reduce the heat, partially cover the pot, and cook for 20 or 25 minutes, until the yam is very tender and can be easily pierced with a fork.

5. 5

   Add the coconut milk and stir gently. Cook for another 5 minutes over low heat, without allowing the soup to boil vigorously, until it becomes slightly creamy.

6. 6

   Add the crumbled or cubed costeño cheese. Stir gently and cook for 2 to 3 minutes, just until the cheese is heated through and begins to soften, without necessarily expecting it to dissolve completely.

7. 7

   Taste the soup and adjust the pepper and salt only if necessary. Costeño cheese usually provides plenty of salt, so it is best to adjust the seasoning at the end.

8. 8

   Turn off the heat, stir in the chopped cilantro, and let the soup rest for 2 minutes so the flavors can meld. Serve hot, topped with a few cilantro leaves and additional cheese if desired.

Notes

The video does not provide a written recipe, transcript, or visible quantities in the source received; the quantities and procedure have been approximately reconstructed based on the dish's name and traditional preparations. Adjust the liquid according to whether you prefer a brothier or thicker soup. If the costeño cheese is very salty, you can briefly rinse it and pat it dry before adding it.

Nutrition per serving

• soup
• main course
• Colombian cuisine
• Chocoan cuisine
• with coconut milk
• with cheese
• comforting