Sopa de chollonco is a simple, comforting vegetable soup made with squash, corn, celery, leek, and carrot, finished with fresh cheese and parsley. It’s a light dish, common in Peruvian home cooking.
It comes together quickly and cheaply, since it makes use of seasonal vegetables available year-round, making it a frequent choice for weekday lunches.
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Peruvian Sopa de Chollonco
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Peruvian
Description
Peruvian preparation featuring maíz chollonco y carne, adapted for a home kitchen with clear measurements.
Ingredients
- 2 l water (8 cups)
- 2 garlic cloves, whole
- 400 g squash, cubed
- 1 leek, sliced
- 2 celery stalks, chopped
- 1 carrot, sliced
- 2 ears of corn, kernels removed
- 200 g fresh cheese, cubed
- Chopped parsley, to taste
- Salt to taste
Preparation
- Start the broth, boil the water with the garlic. Add the squash, leek, celery, and carrot, and cook for 10 minutes.
- Add the corn, stir in the corn kernels and cook for 15 more minutes, until the vegetables are tender.
- Finish and serve, add the fresh cheese and chopped parsley, adjust the salt, and serve the soup piping hot.
Chef’s Tips
- Cut the vegetables into even pieces so they cook at the same rate.
- Add the cheese at the end so it doesn’t fully melt into the broth.
- Adjust the salt after adding the cheese, since it can add saltiness on its own.
Traditional Variations
Some families add noodles or rice to make the soup heartier, turning it into a stand-alone meal.
It’s also common to stir in a beaten egg at the end of cooking, letting it form thin ribbons in the hot broth.
How to Serve
Serve hot, as a starter or a light main course, especially at weekday family lunches.
Recommended Pairings
- Homemade bread
- Homemade ground chile sauce
- Lime
Did You Know?
Vegetable soups like this one reflect a tradition of resourcefulness in Peruvian home cooking, combining several seasonal vegetables into one nutritious, budget-friendly dish.
Frequently Asked Questions
It's an Andean Peruvian soup made with chollonco, a type of wild mushroom that grows in the highlands, combined with potato and local herbs.
Chollonco is an edible mushroom that grows wild in the Peruvian highlands during the rainy season, valued in rural cooking for its earthy flavor.
Yes, if chollonco isn't available, similar edible wild mushrooms or button mushrooms can be used, though the traditional flavor will vary slightly.
