Sopa De Leche Peruvian Milk Soup With Squash And Potatoes Recipes

Sopa de leche (milk soup) is the one single dish that takes me back to my childhood in my little coastal town of northern Peru, called Barranca. This simple soup can be made with as little as four ingredients, using what is both affordable and available to the people in my region. It demonstrates the creative ways those with limited resources can skillfully balance seemingly ordinary flavors to make wonderful dishes. My aunt's or grandmother's version of sopa de leche was almost always simmering on the stove. It's a soup that's best made in the comfort of your home without the bells and whistles of a restaurant; enjoyed and appreciated for its simplicity and generous intent. Here is my version of sopa de leche, adapted to use ingredients you may already have or can easily find. The key steps are sautéing the onion and garlic and adding a starch and milk to help thicken the soup. Feel free to experiment with different squash, cheese, and proteins; I've had versions with shrimp, fish, and thin strips of beef. The grated Parmesan and olive oil are my updates for 2020; they're not typical Peruvian ingredients but are really good in this soup, nonetheless.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

• Ingredients