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
PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)
Steps:
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
- Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
- Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.
CHEESY POTATO SOUP II
A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.
Provided by Joan Zaffary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 9
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
- Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
- In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g
POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA
This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.
Provided by Baby Kato
Categories Peruvian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
- Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
- Once onion is softened remove from heat and let cool.
- Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
- Next add the cheese and crackers and blend until smooth.
- The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
- Season with salt and pepper to taste and serve at room temperature or chilled.
- For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
- Boil the potatoes until tender, drain and let cool.
- Slice the potatoes and place on top of the lettuce leaves.
- Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
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