An Andean Hug in a Bowl: Peru's Comforting Garlic & Egg Chowder (Chupe de Huevo)
Details
A creamy, garlicky hug for your soul, straight from the Andes.
Ingredients
Instructions
Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic, aji panca paste, aji amarillo paste, dried oregano, and cumin. Cook for another 2-3 minutes, stirring constantly, until fragrant.
Simmer the Soup
Add the diced potatoes and the vegetable broth or water to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Add the Finishings
Stir in the fava beans and queso fresco, allowing the cheese to melt slightly into the soup. Reduce the heat to low and pour in the evaporated milk, stirring gently to combine. Be careful not to let the soup boil after adding the milk. Season with salt and pepper to your liking.
Poach the Eggs
Carefully crack the eggs one by one directly into the simmering soup, spacing them apart. Let them poach gently for 3-5 minutes, or until the whites are set but the yolks are still runny.
Serve
Just before serving, stir in the fresh huacatay. To serve, carefully ladle one poached egg and a generous portion of the soup into each bowl. Serve immediately, with crusty bread for dipping if desired.
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