The Peruvian mussel soup (Caldo de Chorros). Start with a simple vegetable stock, then prepare an onion sofrito with garlic, ginger, and spicy aji amarillo. Add a little bit of white wine, steam the mussels, and top off with cilantro and a few drops of lime juice.
The Parihuela is a hearty and spicy seafood soup that has modest origins in the fishing communities of Peru and is very popular all along the coast. Though it is similar to the French Bouillabaisse from the port of Marseille, its flavors and ingredients are uniquely Peruvian.
The Sancochado origins from the fusion of Spanish and Incan techniques in food preparation. According to the Iberian chroniclers, there existed a Pre Colombian dish called T’impú, which consisted of thick salty llama meat, potatoes, yuccas and corn.
Crema de Zapallo or Peruvian Squash Soup is a soup that is served throughout Peru, and while it is called a pumpkin soup, it is actually made from a large squash that bears no resemblance to its American cousins. Its flesh is creamy when cooked and wonderfully mild.
This shrimp soup, known as Chupe de camarones is a classic Peruvian soup that is incredibly easy to make and is a meal in itself. Hails from the western coast of Peru in the city of Lima, where fresh shrimp are brought in by the Humboldt Current of the South Pacific Ocean. Here, the broth is seasoned with tomatoes and spiked with a touch of hot red peppers, and then thickened with starchy vegetables, like large kernel corn, yuca and potatoes, and finally rice.