PERUVIAN CHEESY POTATO SOUP WITH SPICY HERB SAUCE

Peruvian Cheesy Potato Soup With Spicy Herb Sauce image

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

Previous Next

Ingredients

4 white chuños (dried potatoes), each about 1 1/2 to 2 inches in diameter
3 tablespoons olive oil
1 large (6 to 7 ounces) onion, peeled and chopped
6 to 7 large cloves of garlic, peeled and chopped fine
1 large stick of celery, diced
2 medium carrots, peeled and cut into 1/2-inch rounds
1 1-inch piece of fresh ginger, peeled and chopped very fine
8 1/2 to 10 cups water or unsalted chicken stock (if using salted stock, adjust salt in Step 2)
1 3/4 pounds russet potatoes (2 to 4 potatoes, depending on size), peeled and cut roughly into 1-inch dice
1/2 pound peeled pumpkin or butternut squash, cut into 1-inch dice
2 1/4 teaspoons salt, or to taste
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh tarragon leaves
3 tablespoons chopped flat-leaf parsley leaves
3 tablespoons chopped cilantro leaves
3 tablespoons chopped basil leaves
1/4 pound feta cheese, cut into 1/3-inch cubes
3 ounces spinach leaves, stems trimmed away and each leaf halved or quartered
Uchucuta sauce, for serving (see recipe)

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

*** Explore more Peruvian Cheesy Potato Soup With Spicy Herb Sauce Recipes »

Comment
Leave a comment

Paul East

[email protected]

I can't wait to make this soup again!

Mphokwane Mlovu

[email protected]

This soup is a great way to use up leftover potatoes.

Faizullah Ahmadzai

[email protected]

I would definitely recommend this soup to anyone who loves Peruvian food.

ThAcker Rajpoot

[email protected]

This soup is a bit time-consuming to make, but it's definitely worth it. The results are amazing.

KrystahLaGuardia Ceballos

[email protected]

I love the combination of flavors in this soup. The potatoes, cheese, and spices all come together perfectly.

Emma M

[email protected]

This soup is the perfect comfort food for a cold winter day.

Simmone Golden

[email protected]

I'm not a big fan of spicy food, but I really enjoyed this soup. The spice level was just right.

asan asam

[email protected]

This soup was so easy to make, and it tasted like it came from a restaurant.

Michelle Natasha Griffith-Osborne

[email protected]

I followed the recipe exactly, but my soup turned out bland. I'm not sure what I did wrong.

Tumwine Eli

[email protected]

This soup was amazing! The potatoes were so soft and creamy, and the broth was so flavorful.

Keep Out Town Maintenance and Cleaning Services AUH

[email protected]

I made this soup for a party and it was a huge success! Everyone loved it. I will definitely be making it again.

Jrffrey Braxton

[email protected]

This soup was a bit too spicy for my taste, but I still enjoyed it. The flavors were great, and it was very filling.

Kgabo Mpe

[email protected]

I've made this soup several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious.

Prince Ibrar

[email protected]

This soup was an absolute delight! The flavors were incredibly well-balanced, with the perfect amount of spice and creaminess. The potatoes were cooked to perfection, and the addition of the spicy herb sauce really took it to the next level.

Name

Message