Posted in Chicken & other birds, Soups on Jul 16th, 2008
The inchicapi is a tasty creamy soup originated in the Amazonic area (regions of Loreto, Ucayali and San Martin). It contains hen, toasted peanuts, cilantro, garlics, and onions (well, if you don’t get hen, you can use chicken). You’ll be delighted. This recipe is for 5 people.
Posted in Soups, Vegetables & Legumes on Jun 23rd, 2008
As you can see in Wikipedia, the lima beans or butter beans are known in spanish as pallares (plural of pallar). It’s an andean legume used in a lot of dishes in the peruvian cuisine. One of its most delicious recipes is this, a soup with bacon and parmesan cheese. Yes, it sounds great - [...]
Posted in Beef, Pork, Soups, Vegetables & Legumes on May 30th, 2008
This is a soup whose name comes from menestra, vegetable seeds: beans, broad beans, chickpeas, lima beans, etc, and it contains -of course- legumes, beef, pork, potatoes, cheese… it’s originated in Italy but incorporated to the peruvian cooking a lot of years ago, and it’s used as an entr茅e or as a main course. Whatever [...]
Posted in Fish & Seafood, Soups on May 6th, 2008
Do you remember the fish chilcano? well, this is a tasty and traditional variation. The crab chilcano is a delicious soup containing onions, celery, tomatoes, garlic and thyme. What are you waiting for? there isn’t a lot of things better than a hot soup when the weather is cold. This recipe is for 6 people.
Posted in Chicken & other birds, Rice, Soups on May 2nd, 2008
Aguadito is the diminutive of aguado, and it refers to something with an excess of water. But being a soup, there isn’t an excess; the name compares the dish with the arroz con pollo (rice with chicken), that’s prepared in a similar way and it’s traditional too. This recipe is for 8 people.
Posted in Fish & Seafood, Soups on Apr 29th, 2008
This is a fantastic seafood-based soup. It contains vegetables, fish, shrimps, king prawns, squids, clams… Just like the chilcano de pescado or the chupe de pescado, the parihuela is nutritional and reconstituent (some people says it’s a great help to… well, for men, you know). Come on, try it. This recipe is for 8 people.
The word sancochado comes from sancochar: to cook or boil the food. Essentially, this is a hearty soup; however, the stock is served separately to the meat and vegetables. It’s not only traditional, but nutritious and healthy too. You can find here beef, chickpeas, carrots, broad beans, cassava, potatoes, turnip… the sancochado is served in [...]
Posted in Fish & Seafood, Soups on Mar 28th, 2008
The peruvian coast has an old tradition of fish-based dishes; not only in main courses, but in soups too. There isn’t a lot of things better than a hot soup for the winter, specially if it’s a fish cioppino. Besides, it has a good fame to be a good reconstituent. There’s many ingredients, but the [...]
Posted in Chicken & other birds, Soups on Mar 24th, 2008
Yes, another dish with an odd name (remember the Sopa seca/Dry soup, which wasn’t a soup?). Well, the theologian soup isn’t made of priests; the tradition says it was a creation of the Dominicans in the first years of the 17th century, celebrating the finish of a conflict with the Franciscans. You’ll feel in heaven [...]
Posted in Fish & Seafood, Soups on Feb 29th, 2008
The chilcano de pescado is a very popular soup for two reasons: first, it’s very nutritional (contains fish, one of the best source of proteins and omega 3). Second, well… if you have had a funny night -or not so funny, but you have drunk a lot, this soup will get you up. The chilcano [...]
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