Bowl of Chupe Verde
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Green Soup
Peru
  -   Chupe Verde
Makes
Effort:
Sched:
DoAhead: 
11 cups  
***
2 hr  
Most
This popular soup is typical of Huancayo in west central Peru. The flavor is unique due to the large amount of herbs, including some exotics. If doing ahead, see Note-7.



2
3
2
1/2
1/2
6
2
-----
1/4
1/4
1/4
2
2
2
4
1/2
3/4
-----
3
6
1/2
1/2
1/2
#
oz
cl
c
c
oz
lrg
----
c
c
c




T
c
----
T
c
T
t
c
Potatoes (1)  
Onion
Garlic
Lima Beans (2)
Corn Kernels (2)
Queso Fresco (3)
Eggs
-- Herbs
Parsley, flat
Cilantro
Scallion greens
Muña sprig (3)  
Epezota sprig (4)
Rue sprig (5)
Spearmint sprig
Huacatay paste (6)
Water
-----------
Olive Oil
Water
Salt
Pepper, black
Milk
Prep   -   (1 hr)
  1. Peel POTATOES and cut 1/2 inch cubes. Hold in cold water until needed.
  2. Chop ONION small. Crush GARLIC and chop fine. Mix.
  3. Thaw and/or drain LIMA BEANS and CORN. Mix.
  4. Dice QUESO FRESCO about 3/16 inch.
  5. ALL HERBS:   Measures are leaves only, coarsely chopped. For sprigs, we presume generously leafy sprigs. Remove stems and run all Herbs in a blender with 3/4 cup Water until liquified. You should end up with 1-1/2 cups of green stuff.
  6. Scramble EGGS lightly.
Run   -   (50 min)
  1. In a 3 quart sauce pan, heat Olive Oil and fry Onion mix until Onions are translucent.
  2. Stir in 6 cups Water and bring to a boil.
  3. Stir in Potatoes, Salt and Pepper. Bring back to a boil and simmer until potatoes are tender, about 20 minutes.
  4. Pour in Stock, bring to a boil, cover and simmer until Potatoes are soft, about 20 minutes.
  5. Stir in Lima Bean mix and bring back to a simmer for 5 minutes.
  6. In a thin stream, add EGGS, stirring gently with a wooden spoon. See Note-6.
  7. When Eggs are set, stir in Herb Mix, Queso and Milk. Take off the heat.
  8. Serve hot.
NOTES:
  1. Potatoes:   Recipes vary on what kind of potatoes, but most have white or Peruvian yellow cut into cubes or dice. One recipe calls for Russets coarsely grated and washed in several changes of water to eliminate free starch. I use White Rose and they work very well. Avoid Yukon Gold type potatoes as they disintegrate into mush if cooked a little long. For details see our Potatoes page.
  2. Lima Beans / Corn:   Some recipes call for just 1 c Lima Beans, others for 1/2 cup each Corn and Lima Beans. Fresh Lima Beans are not much available in North America, so use frozen. Corn can be fresh, canned or frozen.
  3. Muña:   While usually used in Peru, you can pretty much forget this in North America - so we've doubled the Spearmint to compensate. If you have Muña cut the Spearmint.
  4. Huacatay:   In Peru, fresh leaves would be used, but they are not much available in North America. Huacatay paste is available and the herbs will be chopped very fine anyway, so it will work. For details see our Huacatay page.
  5. Epazota:   [Paico] This fresh herb is available in many markets serving a Hispanic community. for details see our Epazote page.
  6. Streaming Eggs. I use a bulb baster for this. Some recipes make a hole in each end of the eggs to make the stream.
  7. Doing Ahead. If doing much ahead, prepare the Herb mix near serving time. Add it along with Queso and milk just before serving. If you must reheat a completed soup, heat it carefully and make sure it doesn't come to a boil.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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