Wednesday, October 24, 2007

Peruvian Minute Soup

This soup is soo good and very simple to make. I use whole wheat angel hair for the pasta. I also add a small amount of very small slivers of jalapenos that I saute with the garlic, onion and red peppers. And I add two slices of jalapeno as garnish. Soooo good!

Peruvian Sopa a la Minuta
This is aptly named "minute soup" because it is quick, as well as delicious. To spice it up, before serving add minced Amarillo chile, or any similar South American chile variety.

Serves 4

1 pound ground beef
sea salt and fresh ground black pepper
1 yellow onion, diced
1 red bell pepper, diced
2 cloves fresh Garlic, minced
3 1/2 cups beef broth
1 cup water
2 medium Yukon gold potatoes, peeled and cut into 1/2 " dice
1 tablespoon ground Cumin
1 bay leaf
1/4 pound Capellini pasta

In a large saucepan, season the ground beef and brown completely. Remove from pan and pour off all but 1 tablespoon of the fat. Add the onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes. Add the broth, water, potato, cumin and bay leaf. Bring to a simmer and cook for 10 minutes. Add the pasta and simmer until al dente, about 5 minutes. Return the browned meat and cook until warmed through, about 1 minute. Discard the bay leaf and adjust seasoning.

{{via Whole Foods}}

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