Cold goat cheese soup: Sopa fria de queso de cabra

Use the best quality goat cheese you can find, and a tart, green apple. “Manzana granny smith” is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here in Puebla we get some locally grown ones at roadside stands and the outdoor markets.

1 quart good quality chicken stock, thoroughly defatted½ pound goat cheese, cut or broken into small piecessalt and pepper to taste1 tart, green apple, washed, with peel left on1 tablespoon fresh lemon juice½ bunch of chives (cebollín) chopped

Bring 1 cup of the chicken stock to a simmer in a saucepan. Add the cheese, stirring constantly until melted. Add the remaining stock, remove from the heat and continue stirring with a whisk to make sure there are no lumps of cheese. This is where an immersion blender comes in handy.

Taste the mixture for salt and pepper, seasoning to taste. Pour the soup into a container and cover with plastic wrap, pressing lightly so that it adheres directly to the surface of the soup.

Chill the soup for at least 2 hours. Core and thinly slice the apple, tossing it with the lemon juice.

Ladle the chilled soup into bowls or consommé cups, divide the apple slices evenly on the soup, and garnish with chopped chives. Makes 6 appetizer servings.

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