Queso Fresco Soup

1. 1

   In a saucepan melt butter and saute garlic until just brown. Add spinach and basil and cook until spinach is soft. While Spinach is cooking, cut the queso fresco cheese into small cubes.

2. 2

   In a food processor or blender, pulse spinach and basil for 30 seconds. Add half of the cheese. Pulse for another 30 seconds then slowly add evaporated milk. Blend until creamy; about 1 minute.

3. 3

   In a deep saucepan bring broth to a boil. Add pasta and cook until al dente, about 8 minutes. Add corn, peas and mushrooms. With the lid on cook a few minutes more until mushrooms are soft.

4. 4

   Remove the soup from heat and add spinach puree and remaining cheese cubes. Let soup sit for 10-20 minutes and add salt to taste. Gently re-warm and serve.

* Per serving · 4 servings · Values may vary.