Peruvian Cuisine May 16

Everyday is an adventure when you're in another country. Today my taste buds were overwhelmed by all of the wonderful food we tasted. For lunch we decided to make minestrome soup with one of my absolute favorite dishes, Papa a la Huanquina!

Minestrome
You start this soup as a meat broth. Boil the water with a little salt and add the meat until it is almost cooked. At this point is where you change things up. You simply add any vegetable you want. Here in Peru we added yuca, potatoes, corn, abba, green beans, nabo, frijoles, pumpkin, celery, and carrots. When the veggies are almost cooked add the noodles. When everything is cooked, liquify basil in a blender with a little bit of water (you can also add cheese to this mixture for a creamier soup), then add to the soup. Let it boil for about ten minutes and serve hot. 

Papa a la Huanquina
Cook some potatoes and eggs. In a blender add two cups of cheese (mozzerella, pepper jack, or fresh from a peruvian market :), one cup aji (not aji molido), 6 butter crackers, half a can of evaporated milk, and one Tb olive oil. When this mixture is liquified pour over sliced potatoes and top with an olive and half a cooked egg.

After a long and fun day we went to a little supermarket to buy a liter of Lucuma ice cream.

This creamy and delicious ice cream was a great way to top off another day in the capital of this wonderful country.