La Creole soup It is part of our Peruvian cuisine and its preparation is a good way to enhance the consumption of vegetables, legumes, and cereals. Foods that are not consumed in sufficient quantity and that within its multiple benefits is its power to satisfy hunger, at the same time that it provides the minimum of calories due to its low energy density and provides a large amount and variety of vitamins and minerals in a single combination of elements.
Before going on to share with you the traditional recipe for Creole Soup, I want to tell you a little passage in the history of the great influence of soups in Peruvian gastronomy.
History of the Creole Soup
Creole soup and in general all soups In Peru, they are dishes deeply rooted in our country, many have their origin in the ancient pre-Hispanic settlers and others during the time of the Spanish colony, merging with local ingredients to later be part of Creole meals. Its popularity is such that many people, especially from the Sierra area, are used to taking it every day, including breakfast.
Creole Soup Recipe
My recipe for Creole soup, I prepare it based on beef and noodles (preferably Angel hair noodle). And the delicious broth that is obtained by the combination of the rich onion, garlic, yellow peppers, is exquisite! Take note that below I present the ingredients. Now, let's get to the kitchen!
Ingredients
- 500 grams of beef
- 1 1/2 kilo of angel hair noodles
- 1/2 cup of oil
- 2 cups finely chopped red onion
- 1/2 cup of evaporated milk
- 4 eggs
- 2 tablespoons minced garlic
- 8 diced tomatoes
- 2 tablespoons of ají panca liquefied
- 2 teaspoons of liquefied mirasol chili pepper
- 2 tablespoons of tomato paste
- 1 tablespoon of oregano powder
- 2 yellow peppers
- 1 pinch of cumin
- 1 pinch of pepper
Preparation of Creole Soup
- In a pot we add a jet of oil, two cups of finely chopped red onion and two tablespoons of ground garlic.
- Season over low heat for 5 minutes, and add 8 tomatoes, peeled and chopped into small very small cubes.
- Add two tablespoons of liquefied ají panca, two teaspoons of liquefied mirasol chili, two tablespoons of tomato paste, a good tablespoon of dried oregano, salt, a pinch of pepper and if you like a pinch of cumin.
- We cook everything for 5 more minutes and now we add about 500 grams of beef that we previously minced very small and we cook it for 10 more minutes.
- Then pour in 6 cups of beef broth, which can be made from beef bones days in advance and have it frozen and ready for when you want to use it.
- We let all of them boil for 10 minutes and now add angel hair noodles, let it boil again until they are cooked.
- Ready the noodles, we now pour a jet of evaporated milk and observe that the preparation comes to a boil.
- Now add 4 eggs, without moving more.
- To finish, we taste the touch of salt, we add two finely cut yellow peppers, more oregano and toasted fried bread that can be sliced or cubed and voila! Time to enjoy!
Tips for making a delicious Creole Soup
- Add shredded Huacho sausage to the ground meat and you will see what a rich flavor you will find.
If you liked my recipe for Creole Soup, do not forget to tell us how it turned out for you and also tell me what your secret is for this delicious dish. Share this recipe with your friends and family 🙂 We read in the following recipe. Thank you! 🙂
