Sopa de Leche (Peruvian Milk Soup with Squash and Potatoes)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 482
- Total Fat
- 28
- Saturated Fat
- 13
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 21
- Cholesterol
- 238
- Sodium
- 769
- Total: 30 min
- Active: 30 min
Ingredients
3 tablespoons unsalted butter
1/4 red onion, minced (about 2 ounces or 1/4 cup)
3 large cloves garlic, minced
Kosher salt and freshly ground black pepper
3 medium Yukon potatoes (about 8 ounces), peeled and cut into 1/2-inch dice
8 ounces winter squash, such as kabocha or butternut, peeled and cut into 1/2-inch dice (about 3 cups)
1 cup frozen corn (about 4 ounces)
1 cup whole milk
3 ounces spaghetti, noodles or short pasta
1/4 cup finely chopped cilantro
4 large eggs
One 3-ounce block low-moisture mozzarella, cut into 1/2-inch dice (about 1/2 cup)
1/4 cup freshly grated Parmesan
Extra-virgin olive oil, for drizzling
Directions
- Heat a medium saucepan over medium heat until hot. Add the butter and let melt. Add the onion, garlic, 1 tablespoon plus 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring often, until the onion and garlic are soft but do not have any color, about 5 minutes.
- Add the potato, squash, corn, milk and 6 cups cold water to the saucepan. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium-low and simmer until the potatoes and squash soften slightly, about 5 minutes. Add the pasta and cilantro, stirring to prevent the pasta from sticking to each other. Continue to simmer until the pasta is partially cooked, about 5 minutes.
- Meanwhile, carefully crack the eggs into a small bowl, keeping the yolks intact. When the pasta is cooked about halfway through, carefully add the eggs, one at a time. Stir gently, keeping the yolks intact, add the mozzarella and stir again. Simmer gently until the egg whites are set and the yolks are still soft on the inside, about 3 minutes. The cheese will just melt into the soup.
- Ladle the soup into 4 bowls, making sure each has an egg. Garnish with the Parmesan and a drizzle of extra-virgin olive oil.