PERUVIAN CHEESY POTATO SOUP WITH SPICY HERB SAUCE
Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as detailed in the note here. In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to the broth.
Provided by Madhur Jaffrey
Categories dinner, lunch, soups and stews, main course, side dish
Time 13h20m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- The evening before you cook the soup, wash the chuños and soak them in a large bowl of warm water, enough to cover it by several inches. Leave for 12 hours. Drain the chuños the next day, wash them off again and cut each potato into 8 to 10 parts. In a large pot, combine the chuño pieces with enough cold water to cover by several inches. Bring to a boil, then reduce heat to low. Cover and simmer until the chuños are puffed up and softer, about 20 minutes. Drain and set aside.
- Put the oil in a large pot (at least 6 quarts) and set over medium-high heat. When hot, put in the onion and garlic. Stir and cook for 3 minutes. Add the celery and carrot. Stir and cook 3 minutes. Add the ginger and stir a few times. Put in the drained chuños, 8 1/2 cups water or stock, the russet potatoes, pumpkin or squash, salt, herbs and feta. Bring to a boil, cover, turn heat to low and cook gently for 30 to 40 minutes, or until vegetables are tender.
- Add the spinach, stir and cook, covered, on low heat for another 10 to 15 minutes or until the vegetables are very tender but have not turned to mush. Check the salt. Thin the soup out with water or stock if it is too thick. It should be drinkable from the bowl.
- Put 2 teaspoons of uchucuta sauce into each bowl of hot soup and stir it in. Add more if desired.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 726 milligrams, Sugar 4 grams
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Ainy Khan
[email protected]This soup is a bit time-consuming to make, but it's definitely worth the effort. It's a delicious and hearty soup that's perfect for a special occasion.
Najir Ahmed Hridoy
[email protected]I'm not sure what went wrong, but my soup turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.
Tomas Juan-Francisco
[email protected]This soup is even better the next day. The flavors have a chance to meld together and it really comes together.
chali alich
[email protected]I made this soup in my slow cooker and it turned out perfect. It's a great way to have a hot meal ready when you get home from work.
Crystal O'Conner
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the creamy texture and the cheesy flavor.
shaun Soul
[email protected]I used a different type of cheese than the recipe called for, and it turned out great. Feel free to experiment with different cheeses to find your favorite combination.
Faizan purse2
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The soup was still delicious.
Yaseenullah Yaseenullah
[email protected]This soup was a bit too thick for my taste. I added some extra milk to thin it out.
As Df
[email protected]I'm always looking for new potato soup recipes, and this one definitely didn't disappoint. It's now one of my go-to soup recipes.
The__Mask__Man
[email protected]This soup is a great make-ahead meal. I like to make a big batch on the weekend and then I have lunch or dinner for the rest of the week.
Rose Friday
[email protected]I love that this soup is made with simple, everyday ingredients. It's a great way to use up leftover potatoes.
Jason Goselin
[email protected]This soup is the perfect comfort food for a cold winter day. It's hearty, filling, and absolutely delicious.
John Kungu
[email protected]I thought the soup was a bit bland. I added some extra salt and pepper, and it was much better.
Nobe Gamer
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. I'll definitely be making it again, but I'll use less chili peppers next time.
Sara Ehlen
[email protected]I'm not usually a fan of potato soup, but this recipe changed my mind. The cheesy sauce and spicy herb sauce took it to the next level.
Festus ThankGod
[email protected]This soup was easy to make and packed with flavor. I loved the combination of potatoes, cheese, and spices.
Faye Turner
[email protected]I've made this soup several times now and it's always a hit! My family loves the creamy texture and the subtle heat from the spicy herb sauce.
dev saran
[email protected]This Peruvian cheesy potato soup was an absolute delight! The flavors were incredibly rich and comforting, with the perfect balance of cheese, spice, and herbs.