Sopa De Leche Peruvian Milk Soup With Squash And Potatoes Recipes

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

SOPA DE CAMARONES (SHRIMP SOUP)

Steps:

• In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer. , Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.

SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)

Steps:

• Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
• Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
• Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

SOPA DE LECHE (PERUVIAN MILK SOUP WITH SQUASH AND POTATOES)

Steps:

• Heat a medium saucepan over medium heat until hot. Add the butter and let melt. Add the onion, garlic, 1 tablespoon plus 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring often, until the onion and garlic are soft but do not have any color, about 5 minutes.
• Add the potato, squash, corn, milk and 6 cups cold water to the saucepan. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium-low and simmer until the potatoes and squash soften slightly, about 5 minutes. Add the pasta and cilantro, stirring to prevent the pasta from sticking to each other. Continue to simmer until the pasta is partially cooked, about 5 minutes.
• Meanwhile, carefully crack the eggs into a small bowl, keeping the yolks intact. When the pasta is cooked about halfway through, carefully add the eggs, one at a time. Stir gently, keeping the yolks intact, add the mozzarella and stir again. Simmer gently until the egg whites are set and the yolks are still soft on the inside, about 3 minutes. The cheese will just melt into the soup.
• Ladle the soup into 4 bowls, making sure each has an egg. Garnish with the Parmesan and a drizzle of extra-virgin olive oil.