Friday, February 4, 2011

Peruvian Creole Soup ("Sopa Criolla")

This is an awesome, fast, cheap, and easy Peruvian soup recipe from my even more awesome, (but not fast, cheap, or easy!, but indeed single!) Peruvian friend, Lucero. One of the reasons I love this one, is that I always have the ingredients. They are basic and staples in my kitchen, but combine to make something pretty darn yummy. We paired this "Sopa Criolla" with some cornbread and tomato/avocado salad (Just grape tomatoes and avocado chunks tossed with some Italian or vinaigrette dressing).
This silly kid was jealous of his little bro's cameo in a previous ingredient shot...
What you need:
1/2 onion, minced
1 T. tomato paste
1/2 lb. ground beef or turkey
4 C. beef broth (here used 4 tsp. Better Than Bouillon and 4 C. water) Note: the original recipe given to me does not include the broth. Just water. So, you can leave out the broth or bouillon and just use water, if you prefer.
1 clove garlic, minced or pressed
1 potato, scrubbed and diced (I left the skins on, but you can peel and dice as well)
a handful of angel hair pasta broken in small pieces, or any kind  of pasta you want to use (I used Trader Joe's Brown Rice Spaghetti noodles)
1 tsp. oregano
2/3 C. frozen peas
1 can evaporated milk (can use skim evaporated milk)

How you make it:
SautĂ© onions and garlic in oil over medium high heat. Add meat and salt and pepper and break up while browning meat. Add 1/2 C. water and tomato paste, stir to dissolve paste. Add oregano and broth/bouillon/water and bring to boil. Add potatoes and simmer on medium heat till potatoes are cooked halfway. Maybe 7-10 minutes. Next, add the pasta and continue simmering till pasta is done, another 5-10 minutes, depending on what kind you've used. (10 minutes for the brown rice spaghetti noodles. But probably less if you're using angel hair). Turn stove off and add the frozen peas, stirring until they are cooked. Last, add evap. milk and stir. Ready to serve! Top with fresh spinach leaves if you desire. Which I do, since I'm borderline spinach obsessed, some might say....Just call me Popeye.

Thanks, Lucy for the recipe and if we still lived near each other, we could enjoy these leftovers together for lunch today!

No comments:

Post a Comment