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Cream of Tomato and Panela
 
   
 
 
 
 
 
1 bottle FUD Salvadorian Cream
8 oz FUD Panela Cheese
8 ripe tomatoes, chopped
1 cup chicken broth
1 bunch fresh cilantro
½ yellow onion, quartered into 4 equal parts
2 garlic cloves
 
 
2 tbsp unsalted butter
4 tbsp olive oil
½ cup FUD Mexican Cream
Salt (to taste)
Freshly ground black pepper (to taste)
Cilantro Oil
1 bunch fresh cilantro, chopped
1 cup olive oil

 
 

Cream of Tomato and Panela
While preheating a skillet over medium heat, add the tomatoes and cook until slightly brown, then add some olive oil, salt and pepper.

Continue cooking while adding 1 tablespoon of butter, the cilantro and quartered onions. Cook the onion quarters until golden-brown. If needed, you can add more butter to prevent any burning.

Remove the tomato-onion mixture from the pan, then set aside in a bowl.

In a large, deep saucepan, add some oil over medium-high heat. Once hot, add the tomato-onion mixture, then bring to a boil while adding the remaining butter.

Once the butter is melted, add the FUD Salvadorian Cream, then mix well with a spatula. Boil the mixture for 5 minutes over medium heat, then season with salt and pepper as desired. Add the chicken broth, then boil again for another 7 minutes. Place the liquid in blender for several minutes to create a creamy soup. Return the soup to the previous pot and boil again.

Cilantro Oil
Boil some water in a medium saucepan. Once boiling, add the cilantro and cook for 3 seconds, then quickly add ice. Drain the cilantro and place on a clean towel to dry.

Blend the cilantro and olive oil for 40 seconds in a blender; make sure everything is smooth and consistent. Cast the mixture through a strainer or colander.

While serving the soup, you can add the FUD Panela Cheese in the soup along with a drizzle of cilantro oil on top or you can mix the panela cheese and olive oil with the soup.

 

 
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