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Sopa Seca
Peruvian Dry Soup
A beloved Peruvian 'dry soup' from Chincha, featuring spaghetti cooked in a vibrant, herbaceous basil and chicken sauce. Despite its name, it's a flavorful pasta dish where the pasta absorbs almost all the liquid, creating a rich, saucy consistency.
đ§ Ingredienser
- 400 g Spaghetti(Broken into 2-3 inch pieces for easier eating and better sauce coating.)
- 2 packed cups Fresh Basil(Ensure it's fresh and vibrant for the best flavor and color.)
- 500 ml Chicken Stock(Low-sodium is recommended to control the saltiness.)
- 1 medium Yellow Onion(Finely chopped.)
- 4 cloves Garlic(Minced or finely chopped.)
- 2 tbsp AjĂ Amarillo Paste(Adjust to your spice preference. This is a key Peruvian chili paste with a fruity flavor.)
- 2 tbsp Vegetable Oil(For sautéing.)
- to taste Salt
- to taste Black Pepper
đšâđł Instruktioner
- 1
Prepare the Basil Sauce Base: In a blender, combine the fresh basil leaves and chicken stock. Blend until the basil is completely puréed and the mixture is a vibrant green. Set aside.
â±ïž 5 minutes - 2
Sauté Aromatics: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 190°C / 375°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and ajà amarillo paste, and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning. The mixture should be aromatic and slightly thickened.
â±ïž 7 minutes - 3
Combine and Cook Pasta: Add the broken spaghetti pieces to the pot with the sautéed aromatics. Stir well to coat the pasta evenly. Pour in the prepared basil-chicken stock mixture. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook.
â±ïž 20 minutes - 4
Simmer and Absorb: Cook, stirring occasionally, for about 15-20 minutes, or until the spaghetti is al dente and most of the liquid has been absorbed by the pasta. The consistency should be moist and saucy, not soupy. If it seems too dry before the pasta is cooked, add a splash more stock or water. If it's too wet, uncover and cook for a few more minutes to allow excess liquid to evaporate.
â±ïž 20 minutes - 5
Season and Serve: Once the pasta is cooked and the liquid is mostly absorbed, taste and season with salt and freshly ground black pepper as needed. Serve immediately, ensuring each portion is coated in the rich basil sauce.
â±ïž 3 minutes
đĄ Proffstips
- âThe key to 'Sopa Seca' is that the pasta absorbs almost all the liquid, creating a rich, saucy texture rather than a traditional soup.
- âBreaking the spaghetti into smaller pieces makes it easier to eat and ensures more even cooking and sauce distribution.
- âThis dish is traditionally served as a main course, often accompanied by carapulcra (a Peruvian stew made from dried potatoes and pork) or a simple salad.
- âFor a richer flavor, you can use homemade chicken stock.
- âEnsure your ajĂ amarillo paste is fresh; older paste might lose some of its vibrant flavor and color.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add cooked chicken pieces (shredded or diced) during the last 5-10 minutes of cooking for a heartier meal.
- Incorporate other herbs like cilantro or parsley along with the basil for a more complex flavor profile.
- For a vegetarian version, use vegetable stock and omit any meat components.