Ingredients with Measurements:
- 1 pound of potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of vegetable broth
- 1 cup of milk
- 1 cup of heavy cream
- 1 cup of frozen corn
- 1 cup of sliced mushrooms
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh cilantro
Special Equipment Needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the diced potatoes, cumin, paprika, oregano, salt, and black pepper. Stir to combine and cook for 5-7 minutes until the potatoes are slightly browned.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 15-20 minutes until the potatoes are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the milk, heavy cream, frozen corn, and sliced mushrooms. Bring to a simmer and cook for 10-15 minutes until the mushrooms are tender.
6. Stir in the grated Parmesan cheese and chopped cilantro. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 35g
Protein: 10g
Sodium: 1100mg
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken or beef broth.
- Instead of milk, you can use almond milk or soy milk.
- Instead of heavy cream, you can use coconut cream or cashew cream.
- Instead of frozen corn, you can use fresh or canned corn.
- Instead of mushrooms, you can use any other type of vegetable such as zucchini or carrots.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced tomatoes for a more tomato-based soup.
- Use different types of mushrooms such as shiitake or portobello.
- Add a splash of hot sauce for a spicy kick.
Tips and Tricks:
- To make the soup thicker, add more potatoes or less broth.
- To make the soup thinner, add more broth or less potatoes.
- If using a regular blender, let the soup cool slightly before blending to avoid hot soup splattering.
- Garnish with additional cilantro or grated Parmesan cheese.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in a bowl with a sprinkle of chopped cilantro and grated Parmesan cheese on top.
Garnishes:
Chopped cilantro and grated Parmesan cheese.
Pairings:
Crusty bread or a side salad.
Suggested Side Dishes:
Garlic bread or a Caesar salad.
Troubleshooting Advice:
- If the soup is too thick, add more broth or milk.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food Safety Advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Chupe Andino is a traditional Peruvian soup that originated in the Andes Mountains. It is typically made with potatoes, corn, and cheese.
Flavor Profiles:
Creamy, savory, and slightly spicy.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Peruvian