From the High Andes: A Hearty Wheat Berry & Garlic Chowder (Chupe de Trigo)
Details
A creamy, comforting hug in a bowl, straight from the mountains of Peru.
Ingredients
Instructions
Prepare the Wheat
Drain the soaked wheat berries and rinse them well under cold water. Place them in a pot with fresh water, bring to a boil, and cook for about 25-30 minutes, or until tender but still chewy. Drain and set aside.
Make the Aderezo (Base)
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, ají amarillo paste, and chopped tomato. Cook for another 3-4 minutes, stirring frequently, until the sauce is fragrant and has deepened in color.
Build the Soup
Pour the vegetable broth or water into the pot with the aderezo and bring to a boil. Add the cooked wheat berries, diced potatoes, and squash. Season with salt, pepper, and dried oregano. Reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.
Add Vegetables and Creaminess
Stir in the corn and fava beans and cook for another 5 minutes. Reduce the heat to low. Slowly pour in the evaporated milk and the beaten eggs, stirring constantly to create silky threads in the soup without scrambling them. Do not let the soup boil after adding the eggs.
Finishing Touches
Turn off the heat and stir in the crumbled queso fresco and fresh cilantro. Let the soup rest for a few minutes to allow the cheese to soften slightly.
Serve
Taste and adjust the seasoning if necessary. Ladle the hot Chupe de Trigo into bowls and serve immediately with fresh lime wedges on the side.
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