A hearty Andean chupe with tender quinoa, potato, corn, fava beans, and squash in a gently spiced yellow-chili broth enriched with milk and fresh cheese. Egg and huacatay finish a substantial, economical soup with enough body to stand as a full meal.
Turn what you find into an experience you can actually bring to your kitchen.
Rinse the quinoa in a fine-mesh strainer, gently rubbing it under cold water until the water runs clear with almost no foam. Peel and cut the yellow potato and squash into spoon-sized pieces, cut the corn, and chop the onion and huacatay.
Heat the vegetable oil in a large pot and cook the onion for 5 to 6 minutes, until translucent and lightly golden. Add the ground garlic, yellow chili, oregano, black pepper, and half of the salt; cook for 2 to 3 minutes, until the chili loses its raw aroma and the seasoning base turns glossy.
Add the rinsed quinoa and stir it through the seasoning base for 1 minute. Pour in the water and simmer moderately for 10 to 12 minutes, until the grains begin to open and show their small white rings while still retaining a little firmness.
Add the yellow potato, corn, and macre squash. Cook for 10 to 12 minutes, until the potato is nearly tender and the squash begins to soften around the edges, giving body to the broth without disappearing completely.
Add the fresh fava beans and remaining salt and cook for another 4 to 5 minutes, until the beans are tender but intact. At this stage the chupe should look thicker than an ordinary soup while still moving easily when stirred with a spoon.
Reduce the heat and add the evaporated milk and cubed fresh cheese. Make four spaces on the surface and crack in the eggs one by one. Cover and cook over low heat for 4 to 5 minutes, until the whites are fully set while the yolks remain soft. Avoid a hard boil after adding the milk.
Turn off the heat, add the huacatay, and rest for 2 minutes. Serve immediately with one egg per bowl and an even share of quinoa, potato, corn, fava beans, and cheese. The proper consistency is creamy and thick while still flowing like a chupe rather than a purée. And that's it! Andean quinoa in edible-blanket mode. 😌
