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Chupe Andino
A hearty and comforting Andean cream soup featuring tender potatoes, melty cheese, and perfectly poached eggs.
đ§ Ingredienser
- 6 medium Potatoes
- 6 cups Water
- 2 cups Milk
- 150g Cheese
- 6 large Eggs
- to taste Salt
- to taste Black Pepper
đšâđł Instruktioner
- 1
Place the peeled and quartered potatoes in a large pot. Cover with 6 cups of water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 20-25 minutes. You should be able to easily pierce them with a fork.
â±ïž 25 minutes - 2
Drain most of the cooking water from the pot, leaving about 1/2 cup to help create a creamy base. Add the milk and grated cheese to the pot with the potatoes. Stir gently over medium-low heat until the cheese is completely melted and the soup is smooth and creamy. Do not boil after adding the milk and cheese.
â±ïž 10 minutes - 3
Season the soup with salt and freshly ground black pepper to taste. Gently crack each egg into a separate small bowl or ramekin. Create a gentle swirl in the soup with a spoon and carefully slide each egg into the soup, ensuring they don't touch each other. Cover the pot and poach the eggs for 4-5 minutes, or until the whites are set but the yolks are still runny.
â±ïž 5 minutes - 4
Carefully ladle the Chupe Andino into bowls, ensuring each serving gets an egg. Serve immediately.
â±ïž 1 minute
đĄ Proffstips
- âFor an extra rich soup, use whole milk and a good melting cheese.
- âThe runny yolk from the poached egg acts as a natural sauce, enriching the soup further.
- âThis soup is a perfect example of hearty, high-altitude cuisine, providing warmth and sustenance.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For an even richer flavor, stir in 1/4 cup of heavy cream along with the milk.
- Add a pinch of chili flakes for a subtle kick.
- Garnish with fresh chopped cilantro or parsley.