Dried Potato Soup (chuño Soup)
Dried Potato Soup, also known as Chuño Soup, is a traditional dish from Inca Cuisine that is hearty, comforting, and perfect for a cold day. This soup is made with chuño, which are freeze-dried potatoes that have been used in the Andean region for centuries.
Ingredients
- 2 cups dried chuño (freeze-dried potatoes)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 6 cups vegetable broth
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Rehydrate the chuño by soaking it in water for several hours or overnight.
- In a large pot, sauté the onion and garlic until softened.
- Add the rehydrated chuño and cumin to the pot, and stir to combine.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce the heat and let the soup simmer for about 1 hour, or until the chuño is tender.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 9g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the Dried Potato Soup with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For a richer flavor, you can add a splash of heavy cream or a dollop of sour cream to each serving of the soup.
Cost
$10