Winter Recipes | How to prepare Creole soup for cold days nnda | nnni | RECIPES

On cold days there are those who look for hot options not only for drinks, but also for lunch and this is where soups or broths take on greater validity. For this winter where the temperature drops and the humidity intensifies, there is nothing better than a delicious Creole soup that, in addition to providing a great flavor, is quite strong.

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Chef Daniel Chang Matsusaka of Hilton Garden Inn Lima Miraflores shares the recipe of this delicacy that is part of the Creole soup festival and that has minced beef.

Ingredients:

  • 100 gr. Chopped beef
  • 10 gr. Red onion
  • 2 gr. Chopped garlic
  • 20 gr. Special pepper
  • 500 ml. Meat broth
  • 50 gr. Yellow potato
  • 50 gr. Noodle angel hair
  • 20 ml. Milk cream
  • 1 Egg
  • 1 gr. Parsley
  • Toast to taste

Preparation:

  1. Make a dressing of onion, garlic, special pepper and soasar for 2 min. over low heat.
  2. Add the minced meat, let it cook and turn up the heat to add the beef broth, yellow potato and angel hair noodles.
  3. Let cook for 5 min. approximately and then add the poached egg to turn off the heat and pour the sour cream.
  4. Finish with chopped parsley and accompany with toast to taste.

Among the options that will have the Creole soup festival of The Garden Grille Restaurant & Bar is the Creole roast soup with minced beef, a delicious creamy fish chup, a traditional Limen chicken broth, a typical southern dish of nuestra Sierra such as the Arequipa marinade and the classic aguadito levantamuerto, to return that energy you needed. They can be accompanied with a variety of breads, 3 types of peppers and limoncito to give it this classic Peruvian flavor. Enjoy them from Monday to Sunday during the month of July.

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