"Chupe" is a south american word for "chowder", It's heavy duty soup. Usually if you have a "chupe" you won't need to eat anything else, because is a very fulfilling soup.
In Peru there are several kinds: Shrimp chupe, Faba bean chupe, Chairo chupe, Fish chupe, "Friday's chupe", etc.
Last night I made "wheat chupe" but I made almost a "light chupe", Because I wanted to have a main dish too.
First of all I have to say, the wheat I used it's Peruvian, in every trip I bring back with me a little 1 lb bag of wheat. It looks very similar to Barley, but barley taste a little bit different, and also barley is more grey and wheat it's more yellow. Although when I'm out of "wheat" I do use barley from the store here.
Barley "Chupe" for two
1 cup of barley or wheat
1 medium onion
1 cup chop celery
1 cup chop carrots
1 cup chop leek
1/2 cup chop turnip
2 cups vegetable broth (I usually make my own veggie broth and keep it in the fridge)
1 cup evaporated milk (I use nonfat)
* Optional: 1 medium potato 1 egg (add the egg at the end of the cooking process, before you add milk to the soup)
First heat the pot with a little of olive oil or butter. I usually don't use butter but a lot of people do. Fry the onions until they change color. Add the other veggies and cook them for about 7 minutes. Stir occasionally so the veggies don't burn in the bottom.
Add the wheat and stir.
Incorporate the vegetable broth and let it boil. Once it boils, reduce to medium-low heat, and cook until wheat its totally cooked.
Add milk, little by little, accordingly to your "soup taste". I like my soups chunky but still with liquid around, my husband prefers REALLY chunky, almost stew style soup ...so the final milk should be almost at the time of serving.
Garnish with dry parsley, season to taste.
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