Ingredients with Measurements:
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup heavy cream
- 1 pound cooked sausage, sliced
- 4 large eggs
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Oven-safe bowls or ramekins
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, sauté onion, garlic, red and yellow bell peppers in olive oil over medium heat until softened.
3. Add cumin, oregano, paprika, chili powder, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Add diced tomatoes, chicken broth, corn, and peas. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Stir in heavy cream and cooked sausage. Cook for an additional 5-10 minutes until heated through.
6. Divide the soup among 4 oven-safe bowls or ramekins.
7. Crack an egg into each bowl or ramekin.
8. Bake for 10-15 minutes until the egg whites are set but the yolks are still runny.
9. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 45g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or Italian sausage.
- Fresh corn and peas can be used instead of frozen.
Variations:
- You can add diced potatoes or sweet potatoes for a heartier soup.
- Substitute the sausage with cooked chicken or shrimp for a different protein option.
- Add diced avocado or a dollop of sour cream for a creamy texture.
Tips and tricks:
- Make sure to use oven-safe bowls or ramekins to bake the eggs.
- If you prefer the eggs to be fully cooked, bake for an additional 5-10 minutes.
- This soup can be made ahead of time and reheated in the oven with the eggs added just before serving.
Storage instructions:
Store any leftover 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 heated through. Add the eggs and bake in the oven until the eggs are cooked to your liking.
Presentation ideas:
Serve the soup in colorful bowls or ramekins to make it more visually appealing.
Garnishes:
Chopped cilantro, diced avocado, sour cream, or shredded cheese can be used as garnishes.
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
A side salad or roasted vegetables would complement this soup nicely.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the sausage thoroughly before adding it to the soup. Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Chupe Andino is a traditional Peruvian soup that originated in the Andes mountains. It typically includes potatoes, corn, and cheese, but this version adds sausage for extra protein.
Flavor profiles:
This soup has a rich and creamy texture with smoky and spicy flavors from the sausage and spices.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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Region: Peruvian