World Flavors Cookbook

Chupe Verde

Arequipan green potato chowder with fresh herbs, huacatay, and shrimp — an intensely green, aromatic soup from Peru's second city.

Cuisine: Peru

Ingredients

• 4 potatoes, cubed
• 200g shrimp
• 200ml milk
• 2 eggs
• 1 bunch huacatay (black mint) or fresh mint
• 1/2 bunch cilantro
• 1/2 bunch parsley
• 2 tbsp aji amarillo paste
• 1 onion
• 3 cloves garlic
• 100g fresh cheese, crumbled
• Oil, salt

Instructions

1. Blend herbs (huacatay, cilantro, parsley) with aji amarillo paste.
2. Saute onion and garlic. Add herb paste. Cook 5 minutes.
3. Add potatoes and broth. Cook 20 minutes.
4. Add milk and shrimp.
5. Add eggs directly into the soup (broken in). Stir gently.
6. Add cheese. Season.