Hello from Friendly Foods! Today we will introduce a recipe for patients who can eat mildly thick to thin food.
Today we will be making Caldo de Queso!
Caldo de Queso is a delicious Mexican soup that can be blended to accommodate the need for thin foods in a level 0-2 diet.
This recipe yields 2 servings.
Ingredients
1 small chopped onion
3 minced garlic cloves
14oz canned peeled tomatoes
3 small Yukon gold potatoes
1 tablespoon dried oregano
6 cups chicken broth
7 green chilies
1/4 cup milk
1/4 cup half and half
1 cup crumbled queso fresco
salt
pepper
clinatro
Prep:
Grill hatch chilies until charred; place in plastic bag then cool in the fridge.
Add canned tomatoes to the food processor and pulse.
Heat dutch oven over medium heat and add garlic, onion and olive oil; cook for 5 minutes.
Add canned tomatoes to dutch oven and cook until liquid evaporates.
Add chicken broth, potatoes, and oregano; simmer for 20 minutes.
Heat milks in a dish in the microwave until slightly warm then add to soup.
Peel chilies and cut into strips then add.
Pour soup contents into a blender with queso fresco and blend until smooth.
Transfer back to pot to reheard; serve reheated and enjoy!
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