4 persons / 30 min
The word chupe comes from the Quechua word chuwa misa, which means 'deep dish'. The chupe was a typical potato soup that was prepared during the Warachikuy festival, when the young Incas celebrated their passage to adulthood. The soup evaluated with extra ingredients like corn, rice, milk, cheese and some more. This very rich soup is a typical dish from the mountains around Arequipa, the second city of Peru.
- 600 gr middle big prawns
- 6 tablespoons of butter
- 2 liter of water
- 2 garlic cloves
- 2 ts ají amarillosauce or ají amarillo choppedd finely
- 1 red onion
- salt and black ground pepper
- 30 ml of tomato sauce
- 1 stalk of celery, finely chopped
- 1 tablespoon of carrot, finely chopped
- 1 ts ground ginger
- 8 mini potatoes
- 50 gr rice
- 1 corn in 6 pieces
- 50 gr peas
- 2 eggs
- 100 gr mozzarella
- 5o mg coffee milk
- 1 tablespoon of oregano
- Peel and devein the prawns, leave the tails.
- Fry 2 tablespoons in a deep pan and add the peel and head of the prawns, add 1 liter of water after 5 minutes and let it cook for 10 minutes.
- Fry in a big soup pan the garlic, ají and onion.
- Seeve the prawns, don't throw away anything! Add the 'prawn water' to the soup pan and boil.
- Use the deep pan again for frying the tomato sauce, the celery, the carrot and ginger. Add the prawn heads after 5 minutes and let it boil for another 10 minutes. Seeve again an add the liquid to the big soup pan. The prawn peels and heads can be thrown away.
- Add the potatoes, add after 5 minutes the rice and corn. Add after another 5 minutes the peas.
- Add after 10 minutes the eggs, the mozzarella and the coffee milk.
- Serve when the eggs are ready, decorate with oregano.