Chupe Arequipeño

Chupe Arequipeño is a classic Peruvian soup hailing from the city of Arequipa, known for its rich cultural heritage and delicious cuisine. This soup is a perfect example of the region's robust flavors and diverse ingredients. Arequipa, often called the "White City" due to its stunning colonial architecture built from white volcanic stone, takes pride in this traditional dish that reflects a fusion of indigenous Andean staple ingredients and Spanish cooking techniques.

History of Chupe Arequipeño

The origins of Chupe Arequipeño can be traced back to the colonial period when Spanish settlers combined their culinary methods with local Peruvian ingredients. Over the centuries, this dish has evolved, incorporating diverse ingredients brought by different waves of immigrants, yet it remains a firm staple in Peruvian households and restaurants today. Chupe is more than just a meal; it's a communal experience that brings families together, often enjoyed during gatherings and celebrations.

Ingredients

• Shrimp
• Potatoes
• Corn
• Fava Beans
• Onion
• Garlic
• Aji Amarillo
• Milk
• White Cheese
• Eggs
• Rice
• Fish Stock
• Olive Oil
• Salt
• Pepper

Preparation

To prepare a traditional Chupe Arequipeño, begin by freshly sourcing your shrimp, preferably from a local market, ensuring they are fresh and cleaned thoroughly. The ideal potatoes should be high in starch, like Russets, to give the soup a creamy texture once boiled.

Step 1: Prepare the Base

Start by heating a few tablespoons of olive oil in a large soup pot over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant. This forms the aromatic base for your soup.

Step 2: Add Vegetables

Next, incorporate peeled and cubed potatoes, freshly shucked kernels of corn, and shelled fava beans. Stir well to coat them with the oil and aromatics.

Step 3: Prepare the Broth

Pour in the fish stock along with a tablespoon of aji amarillo paste. Bring the mixture to a moderate boil, then reduce to a simmer, allowing the flavors to meld and the potatoes to soften. Adjust the seasoning with salt and pepper to taste.

Step 4: Add Dairy and Rice

While the vegetables are cooking, add a small handful of rice to the pot. Let it simmer until the rice is cooked through, absorbing the rich stock. Next, pour in the milk and crumble white cheese over the top, stirring gently to avoid breaking up the cheese or rice.

Step 5: Cook the Shrimp

Incorporate the cleaned shrimp into the soup, ensuring they are fully submerged. Cook until the shrimp turn pink and are cooked through thoroughly, usually taking about 3-4 minutes. Be mindful not to overcook as this could result in rubbery shrimp.

Step 6: The Poached Egg

Gently crack the eggs into the simmering soup, poaching them for approximately 5 minutes, or until the whites are set but the yolks remain slightly runny.

Serving Suggestions

Serve your Chupe Arequipeño steaming hot in large bowls. Garnish with a sprinkle of chopped parsley or cilantro for added freshness. For an authentic experience, accompany it with crusty bread and a side of aji amarillo sauce for those who appreciate a bit more heat. A glass of chilled chicha morada, a traditional purple corn drink, complements this hearty soup perfectly.

Enjoying Chupe Arequipeño is a multisensory experience. The combination of scents from the spices, the vibrant colors of the corn and aji amarillo, and the complex, warming flavors provide comfort and a sense of connecting to the culture and spirit of Arequipa.

Conclusion

Chupe Arequipeño is more than just a meal; it's a representation of Peruvian heritage, intertwining flavors of the Andes with Spanish influences and making it a perennial favorite among locals and tourists alike.