post-title Chupe Serrano
This incredible soup is packed full of nutrition. Not only is it delicious but its healthy for you too. This dish is commonly served to warm up the bones on those cold, damp winter days in Peru.
- Servings: 8
- Preparation: 1 hour
- 4 tablespoons of vegetable oil
- 1 medium sized onion (prepare the onion by chopping it)
- 2 full cloves of garlic. (prepare the garlic by chopping it up)
- 2 tomatoes (prepare the tomatoes by peeling them and then chopping them)
- 7 cups of chicken broth.
- 2 tablespoons of aji panca paste
- 1 cup of chopped of carrots.
- 1 ½ cups of olluco. (Prepare the olluco by washing it and cutting it julienne style)
- ½ cup of buttercup squash (prepare the squash by cutting it into small pieces)
- ½ cup of rice.
- ½ cup of peas
- 2 sprigs of either spearmint or mint
- 2 pieces of corn. (Prepare by cutting the corn into slices
- 1 ½ cup of broad beans. The beans need to be peeled.
- ½ pound of potatoes. (Prepare the potatoes by peeling and chopping them)
- 1 teaspoon of oregano.
- 3 eggs (prepare eggs by beating lightly)
- Salt and pepper to be used to taste.
- A little less then ½ pound of fresh chees (cheese should be diced)
- Using the oil, onion, garlic, aji panca, tomato and salt and pepper mix everything together and make a seasoning.
- Add the chicken broth along with the pumpkin, ulluco, carrots, speariment, and oregano. Boil all the contents in a pot for 20 minutes. You will want to leave the pot covered and the heat on low.
- After 20 minutes add the peas, potatoes, rice and broad beans and continue to boil for 10 additional minutes. Again leaving the pot covered and on a low heat.
- Add corn and allow everything to continue to boil for ten more minutes.
- The last step is to slowly add the milk, the lightly beaten eggs and the diced cheese. Once everything is mixed in the soup is ready to serve.