Peruvian Potato Soup (Papa Cashqui)
In Quechua, the language of the Inca and many modern-day Peruvians, papa cashqui means “potato soup.” The traditional dish uses hearty potatoes, fresh quesillo, and a variety of herbs to create a soup that is filling, nutritious, and flavorful.
- 1 tablespoon olive oil
- 1 medium purple onion, diced
- 1 pound yellow potatoes, peeled and sliced lengthwise
- 6 cups vegetable broth
- 1 teaspoon pisco or white tequila (optional)
- 1 teaspoon white vinegar
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 2 tablespoons fresh oregano, chopped
- ¼ cup diced spring onions or scallions
- 12 ounces quesillo, sliced into long strips (2 to 3 inches)
- Salt and pepper, to taste
- In a large soup pot, heat the olive oil and sauté onions until translucent.
- Add the potatoes and sauté for an additional minute. Add the vegetable broth and bring to a boil. Lower heat and simmer until the potatoes are fork tender.
- Reduce the heat to low and add the Pisco, vinegar, herbs, green onions, and quesillo. Stir to mix well, then remove from heat. Season with salt and pepper to taste and serve.
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