The Cuzqueño Chupe is a delicious soup of Peruvian origin, made with dry potatoes, garlic, cumin, aji panca, cilantro, huacatay, parsley, yellow potatoes, eggs, broad beans, fresh cheese, Parmesan cheese, and evaporated milk. A delight for the whole family.
The Cuzqueño Chupe is a delicious soup of Peruvian origin, prepared with dry potatoes, garlic, cumin, aji panca, cilantro, huacatay, parsley, yellow potatoes, eggs, broad beans, fresh cheese, Parmesan cheese, and evaporated milk.
A delight for the whole family.
Traditional Cuzqueño Chupe
Ingredients
¼ kilogram of Dry potatoes
2 tablespoons of Oil
1 cup of Chopped onion
½ teaspoon of Ground garlic
¼ teaspoon of Ground cumin
2 tablespoons of Aji panca powder
Oregano
1 teaspoon of Ground cilantro
1 teaspoon of Ground huacatay
1 teaspoon of Ground parsley
2 liters of Water
8 Peeled potatoes
8 Mixed eggs
1 cup of Tender broad beans
1 cup of Cheese in pieces
½ cup of Grated parmesan cheese
1 can of Evaporated milk
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Begin by soaking the dry potatoes in warm water for 30 minutes.
Step 2 : Then, heat the oil in a pot, and once hot, add the onion along with the other seasonings: garlic, cumin, aji panca, oregano, cilantro, huacatay, and parsley.
Step 3 : Once the aromatics are cooked, add the water and bring to a boil.
Step 4 : After draining the dry potatoes, add them to the boiling water and let simmer for 30 minutes.
Step 5 : Next, add the whole potatoes and broad beans, cooking on low heat for an additional 10 minutes.
Step 6 : Finally, incorporate the Parmesan cheese, fresh cheese, and eggs.
Step 7 : Before serving, add the evaporated milk and let it boil briefly.
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