Mexican Foam Soup -- Sopa de Espuma Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Soups

Mexican Foam Soup -- Sopa de Espuma

From Dorothy McNett's recipes at This is called "foam soup" because the tiny dumplings are light as foam.

7 - 8 cups chicken, beef, or vegetable broth
1/4 cup tomato sauce

1/4 cup unsalted butter
3/4 cup all purpose unbleached flour
1/2 teaspoon baking powder
2 eggs
2 tablespoons very finely grated cheese (cheddar, Monterey Jack, Queso Fresco, etc)

Heat the broth and tomato sauce in a deep saucepan, bringing it to a boil. In meantime, melt the butter in a glass or ceramic batter bowl for 30 - 45 seconds in microwave. Whisk together the flour and baking powder and then blend it into the melted butter. Add the eggs one at a time and mix well. Blend in the finely grated cheese. Drop this mixture by teaspoonfuls into the boiling broth, reduce heat to medium high. Cover and cook about 7 minutes or until the dumplings are done.

Recipe created 2017-02-20.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.