Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca.

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover.

    Advertisement
  • Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky.

  • Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.

  • Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.

Nutrition Facts

113 calories; protein 2.2g; carbohydrates 16.7g; fat 3.6g; cholesterol 0.1mg; sodium 1061.9mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/03/2003
Fairly nice but ultimately basic soup. I found that the lamb bones needed to cook much longer (as I had suspected). The soup seemed much improved the following day when I added some barley a little balsamic vinegar and a drop or three of tobasco. Read More
(20)