Ingredients with Measurements:
- 1 lb chicharrón (pork rinds)
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup milk
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
3. While the potatoes are cooking, place the chicharrón in a blender or food processor and pulse until it is finely ground.
4. Once the potatoes are tender, add the ground chicharrón to the pot and stir to combine. Let simmer for an additional 10 minutes.
5. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
6. Return the soup to the pot and add the milk, cumin, salt, and pepper. Stir to combine and let simmer for an additional 5-10 minutes.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 380
- Fat: 23g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Milk can be substituted with coconut milk for a dairy-free version.
Variations:
- Add diced carrots or celery to the soup for extra flavor and nutrition.
- Top with chopped cilantro or green onions for a pop of color and freshness.
Tips and tricks:
- Be sure to pulse the chicharrón in a blender or food processor before adding it to the soup to ensure it is finely ground.
- Use an immersion blender for easier blending and less mess.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a bowl with a dollop of sour cream or Greek yogurt on top.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with warm crusty bread or tortilla chips.
Suggested side dishes:
- A simple side salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk until desired consistency is reached.
Food safety advice:
- Be sure to cook the potatoes until they are tender to avoid any hard or crunchy pieces in the soup.
Food history:
- Chicharrón is a popular snack and ingredient in Latin American cuisine, made from fried pork rinds.
Flavor profiles:
- Savory, creamy, and slightly spicy.
Serving suggestions:
- Serve as a comforting and hearty meal on a chilly day.
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Region: Peruvian