CHUPE VERDE / Winter Soup

Ingredients :

2 lb (1 k) yellow potatoes, peeled and cut in ½ in (1 cm) slices

2 lb (1 k) white potatoes, peeled and cut in ½ in (1 cm) slices

1 cup corn kernels

1 cup fava beans (optional)

½ cup green onion, chopped

4 garlic cloves, chopped

1 ají amarillo fresco / fresh yellow ají, seeded and deveined

1 cup fresh farmers cheese (feta, ricotta)

1 cube chicken bouillon

8 eggs

1 cup milk

Salt

2 tablespoons of: black mint, orégano, parsley, mint

½ cup fresh farmers cheese (feta – ricotta) chopped

1 ají mirasol / sundried yellow aji (chili) , roasted in a skillet and finely

Preparation:

Place 8 cups water, potatoes, corn, fava beans, green onion, garlic, ají, bouillon, and crumbled cheese. Bring water to a boil. Cook until yellow potato falls apart and white potato is cooked. Lower heat. Drop eggs one by one, carefully, and allow them to cook. Optional: Replace 8 eggs for 3 slightly beaten eggs and pour them slowly to boiling soup. Add herbs and milk.

Serve hot. Serve with chopped cheese and chopped sundried yellow aji.

From la Memoria del Sabor

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