Those inevitable soups on our tables

Soups are a chapter of our kitchen that always nourishes our Sunday recipe book. We have dozens of variants throughout our regions and there are always more to discover.

Our soups are comforting, they have very defined flavors, we use broths, vegetables, proteins, dairy in some cases, fresh aromas such as cilantro and there is not a week in which we do not long for a good soup, whether in these cool months on the Coast or even in the hot tropical winter.

We share a rich and easy shrimp chupe recipe.

Shrimp lollipop recipe

• ½ kilo of clean shrimp
• 1 cup of butter
• 4 tablespoons of annatto
• 8 garlic cloves
• 2 red onions
• 2 whole yellow peppers
• 1 cup of pallar bean
• 1 cup of pumpkin
• 3 peeled and grated tomatoes
• 1 cup of rice
• 1 kilo of cecilia potatoes
• 2 liters of shrimp broth
• 2 cups of cooked peas
• 10 eggs
• fresh coriander
• 1 cup of fresh cheese
• Salt
• Black pepper
• Cumin
• Oregano

Process:

1. Chop the onion, chili pepper, and garlic and sauté in butter and achiote until slightly golden, add the grated tomato and cook for a few minutes.
2. Add the potatoes cut into pieces, the rice, season with salt, pepper, cumin, oregano and stir.
3. Add the shrimp broth and bring to a boil, add the diced squash and the broad bean, cook for 20 minutes over low heat.
4. Then add the evaporated milk and continue cooking over low heat for 5 more minutes.
5. At the end add the shrimp seasoned with salt, the peas, bring to a boil, cover and let stand for 5 minutes.
6. Serve the boiling soup on each plate, add the cubed cheese, break an egg inside and let it cook in the heat of the soup, add fresh cilantro at the end.