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    CHUPE VERDE / Winter Soup     

   Ingredients :
2 lb (1 k) yellow potatoes, peeled and cut in ˝ in (1 cm) slices
2 lb (1 k) white potatoes, peeled and cut in ˝ in (1 cm) slices
1 cup corn kernels
1 cup fava beans (optional)
˝ 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
2 tablespoons of: black mint, orégano, parsley, mint
˝ cup fresh farmers cheese (feta – ricotta) chopped
1 ají mirasol / sundried yellow aji (chili) , roasted in a skillet and finely


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
Reviews for: CHUPE VERDE / Winter Soup

From Denver, USA :
This was a good fall soup. Just delicious, this is my opinion.
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