SOPA DE SEMOLA (OR: CEREAL SOUP)
I've converted many an individual to this strangely named soup. At first, the idea of cooking Farina or Cream of Wheat with Chicken Stock instead of water or milk seems absurd and even a mite unappetizing, but in actuality the results are quite tasty.
Growing up, my mother always prepared this soup when she was running low on groceries and needed something real quick to feed her five (usually) on the go children. It was definitely one of my favorite meals and I remember my excitement every time I walked into the house and smelled this cooking on the stove.
My first convert was one of my best gal-pals growing up, Kristin. Anytime my mother made it, she would have me set some aside for her. Apparently her repeated attempts to recreate it (despite its simplicity) had failed and she continued to depend on me for her soup fixes. The next culprit was a guy I used to date who loved all things Peruvian cuisine and begged for me to have him over anytime my mother prepared Sopa de Semola or any other Latin-inspired dish.
My most recent convert is my roommate, Mary-Jo, who likes to call it "cheese cube soup". Just the other day she was craving this soup and she texted me while I was up in Jersey to see if I would be home later that night to make it. Man... people go crazy for this soup and the funny thing is that it is so incredibly simple to make and takes less than 10 minutes from start to finish.
What you'll need:
- 1 16 oz. can of chicken stock (preferably low-sodium)
- A little less than 1/3 c. of 2 1/2 minute Cream of Wheat (or any other non-flavored Farina-type hot cereal).
- Queso Blanco or Queso Fresco cheese (it can be found in the dairy aisle)
- A stalk or two of celery (optional)
- Fresh cracked pepper (optional)
1. Chop about a cup of the cheese into small cubes and set aside for later.
2. Heat up your chicken stock in a medium-sized pot until it has reached a slow boil.
3. Pour in your farina cereal, stirring constantly for about 2 minutes until it is cooked thoroughly. I find that a little less than 1/3 cup serves one can of chicken stock well - the soup is usually prepared a little less thick than you would prepare Farina. If you prefer your soup a little thicker, you can always add more Farina (I would recommend a tablespoon at a time) until you've reached the desired consistency.
3. Stir in your cheese cubes until the Farina is cooked through (about 40 seconds to a minute), remove from heat, and let sit for approximately 3-5 minutes to cool slightly and settle, allowing the cheese to melt just a little bit. The nice thing about Queso Fresco is that it will not completely melt and will maintain its original shape!
4. Pour in bowls, crack some fresh pepper on top, and enjoy!
* This soup refrigerates well for a few days (up to 4 or 5) but reheating can be a trick - I would add a little extra chicken stock when reheating or even a little water.
* If you would like, you can also chop some fresh celery and throw it in with the chicken stock before the farina and cheese. It adds a nice little flavor and a bit of crunch to the soup.
When you come home on winter nights late and don't really feel like cooking, this can be a great and tasty save.
Bon Apetit!
