Chupe de Ollucos
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 pounds olluco, unpeeled and cut in sticks
  • 1 pound squash, diced
  • 2 corn ears, cut in thick slices
  • 1 pound fresh fava beans, peeled
  • 1 pound yellow potatoes, peeled (you may leave them unpeeled)
  • Salt
  • 1 can evaporated milk
  • ½ pound queso fresco
  • 1 tablespoon huacatay leaves, chopped (optional)
  • Huacatay sprigs (black mint), optional
  1. In a saucepan over medium heat cook ollucos, squash and corn with water to cover. Bring to a boil, lower the heat and simmer until the squash turns into a mush and the soup is thick.
  2. Add fava beans, whole potatoes (if you want, cut the potatoes in half) and salt to taste.
  3. When the potatoes are tender turn off the heat, add evaporated milk, queso fresco and chopped huacatay leaves, if using.
  4. Serve immediately, and garnish with a huacatay sprig.
Recipe by PERU DELIGHTS at