Image

Soups & Stews

Delicious peruvian soups and stews recipes that you can make at home.

Peruvian Minestrone
3
2 months ago

Peruvian Minestrone

The Menestrón or Peruvian Minestrone is a Peruvian adaptation of the Italian classic soup, Minestrone. Italian food has been a huge influence in Peruvian gastronomy ever since the first Italians arrived in our country. In the process of making it their own, Peruvians have changed the method and ingredients of the original Minestrone quite a bit, taking advantage of the bounty of fresh produce from our markets. Enjoy this amazing Peruvian recipe Read More

Peruvian Mussel Soup
3
2 years ago

Peruvian Mussel Soup

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. Read More

Parihuela
2
2 years ago

Parihuela

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. Read More

Sancochado
2
2 years ago

Sancochado

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. Read More

Crema de Zapallo
2
2 years ago

Crema de Zapallo

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. Read More

Chupe de camarones
2
2 years ago

Chupe de camarones

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. Read More