Milk soup chupe in Argentine style

4 servings

30 minutes

Argentinian milk soup chupe is a cozy and nutritious dish from the depths of Argentine cuisine. Its roots trace back to the traditions of the pampas shepherds who made hearty soups from available ingredients. This chupe has a rich milky flavor with a hint of sweetness from corn and the tenderness of melted cheese. Potatoes add heartiness, while fried onions provide an aromatic base. Added egg yolks make the soup's texture even more velvety. Before serving, the dish is garnished with greens, adding fresh notes. Chupe is perfect for warming up on cool evenings and can be served as a standalone dish or alongside crispy bread.

Energy value per serving

• Calories: 664.2
• Proteins: 28.6g
• Fats: 32.9g
• Carbohydrates: 65.2g

Ingredients

• Onion: 1 pc
• Butter: 1 tbsp
• Potato: 6 pc
• Milk: 1 l
• Canned corn: 2 jar
• Cheese: 200 g
• Egg yolk: 2 pc

Cooking steps

1. Fry the onion in butter.

   Required ingredients:

   • Onion: 1 piece
   • Butter: 1 tablespoon

2. Cut the potatoes into cubes, place them in a pot, add the fried onion, pour in a small amount of boiling water just to cover the contents, and set on medium heat.

   Required ingredients:

   • Potato: 6 pieces
   • Onion: 1 piece

3. After 15 minutes, add boiling milk, corn, and diced cheese to the pot. Cook for another 5 minutes.

   Required ingredients:

   • Milk: 1 l
   • Canned corn: 2 jars
   • Cheese: 200 g

4. Remove from heat, add the yolks, and stir thoroughly for a few minutes with a wooden spoon.

   Required ingredients:

   • Egg yolk: 2 pieces

5. Sprinkle with greens before serving.