Ingredients with Measurements:
- 2 cups of milk
- 1 cup of queso fresco (fresh white cheese)
- 1/2 cup of vegetable oil
- 1/2 cup of yellow chili paste
- 1/2 cup of saltine crackers
- 1/4 cup of chopped onion
- 2 garlic cloves
- Salt and pepper to taste
- 4 boiled potatoes
- 4 boiled eggs
- Lettuce leaves for garnish
Special equipment needed:
- Blender
Step-by-step instructions:
1. In a blender, combine the milk, queso fresco, vegetable oil, yellow chili paste, saltine crackers, onion, garlic, salt, and pepper. Blend until smooth.
2. Transfer the mixture to a pot and heat over medium heat, stirring constantly, until it thickens and boils.
3. Reduce the heat and let it simmer for 5 minutes.
4. Serve the soup hot, garnished with boiled potatoes, boiled eggs, and lettuce leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 32g
- Cholesterol: 220mg
- Sodium: 550mg
- Total carbohydrates: 28g
- Protein: 14g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or ricotta cheese.
- Yellow chili paste can be substituted with aji amarillo paste or any other chili paste.
Variations:
- Add diced chicken or shrimp to the soup for a protein boost.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a tablespoon of peanut butter to the soup for a nutty flavor.
Tips and tricks:
- To make the soup spicier, add more yellow chili paste.
- If the soup is too thick, add more milk to thin it out.
- To make the soup creamier, add more queso fresco.
Storage instructions:
- Store the 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, stirring constantly, until hot.
Presentation ideas:
- Serve the soup in a bowl with the boiled potatoes and boiled eggs on top.
- Garnish the soup with chopped cilantro or parsley.
Garnishes:
- Boiled potatoes
- Boiled eggs
- Lettuce leaves
- Chopped cilantro or parsley
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested side dishes:
- Grilled chicken or fish
- Rice and beans
- Roasted vegetables
Troubleshooting advice:
- If the soup is too spicy, add more milk to tone down the heat.
- If the soup is too thick, add more milk to thin it out.
Food safety advice:
- Make sure to boil the potatoes and eggs before adding them to the soup to prevent foodborne illness.
Food history:
- Huancaina soup is a traditional Peruvian dish that originated in the city of Huancayo.
Flavor profiles:
- Creamy
- Spicy
- Cheesy
Serving suggestions:
- Serve the soup as a starter or main dish.
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Region: Peruvian