Peruvian Cheesy Potato Soup With Spicy Herb Sauce
Published April 17, 2018
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
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Ingredients
4 white chuños (dried potatoes), each about 1 ½ 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 ½-inch rounds
1 1-inch piece of fresh ginger, peeled and chopped very fine
8 ½ to 10 cups water or unsalted chicken stock (if using salted stock, adjust salt in Step 2)
1 ¾ pounds russet potatoes (2 to 4 potatoes, depending on size), peeled and cut roughly into 1-inch dice
½ pound peeled pumpkin or butternut squash, cut into 1-inch dice
2 ¼ 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
¼ pound feta cheese, cut into ⅓-inch cubes
3 ounces spinach leaves, stems trimmed away and each leaf halved or quartered
Uchucuta sauce, for serving (see recipe)
Nutritional analysis per serving (8 to 10 servings)
40 grams carbs; 10 milligrams cholesterol; 261 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 4 grams fiber; 751 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ½ 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.
- Step 3
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.
- Step 4
Put 2 teaspoons of uchucuta sauce into each bowl of hot soup and stir it in. Add more if desired.
Chuños are sold at grocery stores carrying Peruvian products. If you can't find them, skip Step 1. In Step 2, use about 2¼ pounds of russet potatoes, peeled and cut roughly into 1-inch dice.
Private Notes
Comments
I don't see the recipe for uchucuta sauce.... Am I missing it?
If you go back up to the description of the recipe, follow the link to the article 'The Humble Potato Is Exalted In The Mountains Of Peru' and at the end of that article is a link to the uchucuta sauce.
The uchucuta sauce recipe link is at the bottom of the soup ingredient list.
I make this ON THE REGULAR!! My family loves it, and I typically make a big batch to freeze some. I've actually never used the chuños, just regular potatoes. Once tried to order them online and ended up getting chuño flour! Someday! But we love it as is!
I loved this! Garlic, ginger, briny cheese, herbs -- so flavorful and so nice to eat on a Sunday night. The accompanying sauce is necessary. I used a little too much oregano, my mistake.