Tetilla

Indulge in the creamy warmth of Tetilla cheese soup, enriched with tender potatoes and aromatic garlic. This Spanish-inspired dish is perfect for cozy weeknight dinners or a comforting starter for special occasions.

• 200 g Tetilla cheese
• 1 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 3 cups chicken broth
• 1 medium potato
• 1 cup heavy cream
• Salt and pepper to taste Ingredient 8

Method

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add the minced garlic and sauté for another minute until fragrant.

3. 3

   Stir in the diced potato and cook for 2-3 minutes while stirring.

4. 4

   Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.

5. 5

   Once the potatoes are tender, use an immersion blender to purée the soup until smooth. Alternatively, transfer to a blender in batches.

6. 6

   Return the pot to low heat, stir in the heavy cream and grated Tetilla cheese. Stir until the cheese is melted and combined.

7. 7

   Season with salt and pepper to taste. Serve hot, garnished with additional Tetilla cheese if desired.