Ingredients with Measurements:
- 1 pound of potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- 4 cups of chicken or vegetable broth
- 1 cup of milk
- 1 cup of fresh or frozen corn kernels
- 1 cup of fresh or frozen peas
- 1 cup of diced carrots
- 1 cup of diced zucchini
- 1 cup of shredded cheese
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the diced potatoes, ground cumin, paprika, and dried oregano. Stir well to coat the potatoes with the spices.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and add the milk, corn kernels, peas, carrots, and zucchini. Stir well and simmer for another 10-15 minutes until the vegetables are cooked.
7. Add the shredded cheese and stir until melted and well combined.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro or parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for sautéing
- Boiling for the broth
- Simmering for the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 30g
- Protein: 12g
- Fiber: 5g
Substitutions for ingredients:
- You can use any type of potatoes, such as red or Yukon gold.
- You can use any type of cheese, such as cheddar or Monterey Jack.
- You can use any type of vegetables, such as bell peppers or green beans.
Variations:
- You can add cooked chicken or shrimp for a protein boost.
- You can use coconut milk instead of regular milk for a dairy-free version.
- You can add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- To make the soup thicker, you can add a tablespoon of cornstarch mixed with water and stir well.
- To make the soup spicier, you can add a chopped jalapeño or red pepper flakes.
- To make the soup creamier, you can add a dollop of sour cream or Greek yogurt.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
- Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
- Fresh cilantro or parsley
- Shredded cheese
- Sour cream or Greek yogurt
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, you can add more broth or milk to thin it out.
- If the soup is too thin, you can add a tablespoon of cornstarch mixed with water and stir well.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
Food history:
- Chupe Andino is a traditional soup from the Andean region of South America, particularly Peru and Bolivia.
Flavor profiles:
- Savory, creamy, and slightly spicy.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Peruvian