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.
1
Fry the onion in butter.
- 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.
- 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.
- Milk: 1 l
- Canned sweetcorn: 2 jars
- Cheese: 200 g
4
Remove from heat, add the yolks, and stir thoroughly for a few minutes with a wooden spoon.
- Egg yolk: 2 pieces
5
Sprinkle with greens before serving.
