Creole Soup Raise Hearts

65 min
Creole soup is an absolute classic of Peruvian cuisine, a robust and complete dish that works like a hug in a bowl. It combines the intensity of a dressing based on chili panca and yellow chili pepper with pieces of soft beef, angel hair noodles and the final touch of milk that gives it its characteristic creaminess. It is served very hot, topped with a fried egg that, when broken, mixes its yolk with the broth, creating a unique experience. It's the perfect soup to recharge your batteries and comfort your spirit.

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

4
Porciones

HERRAMIENTAS

  • + Large pot or saucepan.
  • + Cutting board.
  • + Chef's knife.
  • + Wooden spoon and ladle.
  • + Small skillet (for eggs).

INSTRUCCIONES

Step 1:

Seal the Meat. Cut the meat into small cubes and season generously with salt and pepper. In a large pot over high heat, heat the oil and brown the pieces of meat on all sides. Once golden, remove it from the pot and set it aside.

Step 2:

The Base Dressing. In the same pot, lower the heat to medium and sauté the chopped onion and ground garlic until the onion is translucent. Season with salt, pepper, cumin and add the bay leaf.

Step 3:

Concentrate the Flavor. Add the chilli panca, yellow pepper and tomato pastes. Stir constantly and cook for about 5 minutes so that the flavors are integrated and the pasta cooks well. Add the chopped tomato and cook for 5 more minutes.

Step 4:

The Secret of Taste. Meanwhile, burn the skin of a whole yellow chili pepper directly on the kitchen stove until it is black on the outside. This will give an incredible smoky flavor to the soup.

Step 5:

Cook the Soup. Return the sealed meat to the pot. Add the chair and mix. Pour in the meat broth (or water), the burnt yellow chili pepper and the beef bones (if using them). Cover the pot and let it simmer over low heat for 15 minutes.

Step 6:

Add Vegetables and Noodles. If you want, add the potato and chopped carrot. Then, add the angel hair noodles and cook for about 5 to 7 more minutes or until the noodles and vegetables are cooked.

Step 7:

The Final Touch. Just before serving, remove the bay leaf and burnt chili pepper. Pour in the red vinegar and evaporated milk. Stir well and rectify the salt and pepper. Don't let the soup boil once you add the milk.

Step 8:

Serve. Serve the soup hot in deep plates. Top each plate with a freshly cooked fried egg.

TIPS

  • + Sealing is Sacred: Don't skip the step of sealing the meat. This process creates caramelization (the Maillard reaction) that brings an incredible depth of flavor to the broth.
  • + Burnt Chili Pepper: The “browned” or burnt yellow chili trick is a secret to giving an unparalleled smoky scent to the soup. Don't worry about the spiciness, it gives it more flavor than hotness.
  • + Milk at the End: Evaporated milk is always added at the end and with the heat low or turned off. If you let it boil, you run the risk of it getting cut and the texture of the soup changing.
  • + Ideal Meat: Use a soft cut of meat for stew, such as thinly sliced tenderloin, hip steak, or even boneless osobuco. The key is to keep it tender when cooking.