Chupe de habas (Broad beans cioppino)
The cioppiono -or chupe, in spanish- is one of the most popular types of soups in Peru – but, of course, our special way to prepare it and our ingredients make our cioppinos a very special dish. Maybe you remember the fish cioppino or the shrimp cioppino… well, today we’ll have a vegetarian one, made with broad beans. This recipe is for 4-6 people.
Ingredients:
- 3 tablespoons of vegetable oil
- 1/2 cup of chopped onion
- 1/2 teaspoon of ground garlic
- 1 tablespoon of tomatoes paste
- Oregano
- Ground yellow chili/pepper, to one’s taste
- Salt
- Pepper
- 6 cups of water
- 1/2 kg (1 lb) of broad beans, halved
- 3 white potatoes, peeled and cut in little pieces
- 2 eggs
- 1/2 cup of fresh cheese, chopped
- 3/4 cup of evaporated milk
- Parsley
- Chopped cilantro
Preparation:
Heat the oil in a pot and fry the onion with the garlics, tomatoes paste, oregano, yellow chili/pepper, salt and pepper until it gets cooked. Pour the water and let it boil.
Add the broad beans and the potatoes, and cook on a low flame until they get cooked.
Mix the eggs with the cheese and put in the pot. Add the milk with the parsley and chopped cilantro. Mix well, verify the season and serve. ¡Listo!
