Serving
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Corn Soup with Eggs
Peru - Cuzco
  -   Sopa de Maiz
Serves
Effort:
Sched:
DoAhead:  
6 soup  
**
50 min  
Most
This recipe is based closely on one attributed to the cloistered convent of Santa Clara, just outside Cusco, Peru. The recipe is thought to date from the 16th century and is still in use today. It can credit its longevity to being delicious, simple and easy to make. I have served it as buffet party dish and it worked well and was well liked.




3
4
3
1
3-1/2
1-1/2
6
1-1/2
6
lrg
oz
cl
t
oz
T
c
t
Ears fresh corn
Onion
Garlic
Chili Aji (1)
Queso Fresco (2)  
Olive Oil
Water
Salt
Eggs (3)
Prep   -   (20 min)
  1. Strip kernels from CORN, discarding the cobs.
  2. Chop the ONION fine.
  3. Crush GARLIC and chop fine. Seed CHILI and chop very fine.
  4. Dice QUESO very small (it does not melt).
Run   -   (30 min)
  1. In a heavy bottomed saucepan holding at least 2 quarts, heat Olive Oil and fry Onion stirring until it has turned a very light golden, then stir in Garlic mix for just a few minutes.
  2. Add 6 cups Water and bring to a boil. Stir in the Corn, Salt and Queso Fresco. Simmer for about 10 minutes.
  3. With the soup at a simmer, break each egg into a small bowl or ladle, being careful not to break the yolk. Lower each one into the soup. Cover and let them poach for 5 minutes.
  4. Serve in bowls, with one egg per serving.
NOTES:
  1. Chili Aji:   The proper chili in Chile is the yellow Aji Amarillo. Those are still nearly impossible to get fresh in North America, even here in Los Angeles. Aji Amarillo paste is quite easy to find in Latino markets, whole Aji Amarillo in cans and jars can also be found, and a few markets have bags of them frozen. Any of these products will work in this recipe. If you don't have any of these, use your own best judgement. Some suggest an orange Habanero - similar flavor but waaaay hotter. The quantity given here makes for a very mild soup and I use more, but use your own best judgement. for details see our Aji Amarillo page.
  2. Queso Fresco:   This is a soft white cheese available in disk shaped packages in any market serving a Mexican, Central or South America community.
  3. Eggs:   I use "medium" size chicken eggs, which are the smallest you can get around here.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste, lrg=large
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