Mexican Ricotta Soup

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Mexican Ricotta Soup

Cooking time:

  • 20 minutes in total
  • 5 minutes of preparation
  • 15 minutes of cooking

Serves: 4


  • Small package goat cheese
  • 240 g sour cream or creme fraiche
  • 250 g Mexican requeson or ricotta
  • 500 ml milk
  • 3 tbsp butter
  • 700 ml chicken stock 
  • 2 green onions, thinly sliced for garnish
  • 6 sprigs of fresh epazote (optional)
  • 1-3 serrano chiles, added bit by bit to taste


Requeson is a fresh cheese that is very popular in Mexico. The consistency is rather grainy, yet still soft and spreadable and the flavor is fresh and mild – rather similar to Italian ricotta cheese. Sopa de Requeson is an ancient recipe, which was made by shepherds to preserve the cheese. 


  1. Add the goat cheese, sour cream, requeson or ricotta and milk to a blender jar and give it a whirl.
  2. Melt 3 tbsp unsalted butter in a soup pot until bubbly. Pour in the content of the blender and simmer to meld flavors for about 5 minutes – never let the soup boil.
  3. Whisk in 3 cups homemade chicken stock. Add salt and freshly ground pepper to taste.
  4. Garnish the soup with a dollop of cream, green onions, and a couple of epazote leaves which you may fry in some oil if you can get them.