CHUPE SERRANO / Highlands Soup

Ingredients :

2 tomatoes, peeled and seeded

4 tablespoons oil

1 medium onion, chopped

2 garlic cloves, crushed

2 tablespoons ají panca / sundried red aji (chili) paste

1 chicken bouillon cube

7 cups water

1 lb (½ k) squash, diced

1 ½ cup olluco, julienne cut

1 cup carrots, diced

2 sprigs mint

1 teaspoon dried oregano

1/2 cup rice

½ cup peas

1 lb (½ k) potatoes, peeled and diced

1 ½ cup peeled fava beans

2 ears of corn cut into 1- inch slices

¾ cups evaporated milk

3 eggs slightly beaten

5 ½ oz (150 g) farmers cheese (ricotta or feta), diced

Salt

Pepper

Preparation:

Sauté oil and onion in a large pan. Add garlic, aji panca, tomato, salt and pepper.

Add water, bouillon cube, squash, olluco, carrot, mint and oregano. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.

Add rice, peas, potato and fava beans. Simmer covered for 10 minutes.

Add corn and simmer for 10 minutes more.

Finally pour milk and beaten eggs slowly. Add cheese.

Serve.

8 servings

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