Crema de chocho is a thick soup from the Peruvian Andes, made with already de-bittered chochos (tarwi/lupin beans) that are sautéed with onion, thickened with flour, and blended with chicken broth into a silky texture, finished with heavy cream and peanut paste.
Before cooking, the chocho must go through a de-bittering process (12 to 24 hours of soaking and about 60 minutes of cooking) that removes its natural alkaloids, since it’s toxic when raw.
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Peruvian Crema de Chocho
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Peruvian
Description
Peruvian preparation featuring chochos desamargados y leche, adapted for a home kitchen with clear measurements.
Ingredients
- 300 g de-bittered, cooked chochos (tarwi/lupin beans)
- 1 white onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups chicken broth
- 1/2 cup heavy cream
- 3 tablespoons peanut paste
- Salt and pepper to taste
- Fresh cheese cubes and chopped cilantro, for serving
Preparation
- Melt the butter and sauté, melt the butter in a pot, then sauté the chopped onion together with the de-bittered chochos until the onion turns translucent, about 4 minutes.
- Add the flour, sprinkle it over the sautéed mixture and stir constantly for one minute, until it’s fully incorporated without letting it brown.
- Blend with the broth, pour the chicken broth into a blender along with the sautéed mixture and the flour mixture, and process until smooth.
- Cook the soup, return the blended mixture to the pot, stir in the heavy cream and peanut paste, and cook over medium heat, stirring often, until it thickens slightly, about 8 minutes.
- Season and serve, adjust the salt and pepper, and serve hot topped with cubes of fresh cheese and chopped cilantro.
Chef’s Tips
- Buy chochos that are already de-bittered; if starting from raw ones, plan for 12 to 24 hours of soaking plus about 60 minutes of cooking before you can use them.
- Blend in batches if your blender is small, for an even texture without overloading the motor.
- If the soup turns out too thick, thin it with a little more hot broth before serving.
Traditional Variations
Some families swap the peanut paste for crumbled fresh cheese, giving a different kind of creaminess without losing body.
There are also versions that blend in a cooked potato, thickening the soup naturally without relying as much on the flour.
How to Serve
Serve piping hot, as a starter or a light main course, topped with cubes of fresh cheese and chopped cilantro or huacatay.
Recommended Pairings
- Highland-style bread
- Fresh cheese
- Boiled corn
Did You Know?
Chocho, or tarwi, is one of the most nutritious legumes of the Andes, with a protein content comparable to soybeans, though it must be de-bittered through prolonged soaking before it can be eaten.
Frequently Asked Questions
It's a thick soup made from de-bittered chochos (tarwi/lupin beans), sautéed, folded into a roux, and blended with chicken broth, finished with heavy cream and peanut paste.
Raw chochos contain bitter, toxic alkaloids that must be removed by soaking them for 12 to 24 hours and cooking them for about 60 minutes before eating.
Yes, it can be replaced with crumbled fresh cheese for a different kind of creaminess.
