I created this Peruvian Salmon Soup based on the famous Peruvian “Chupe de Camarones”, which I enjoy every time I get the chance to eat but also always wish it didn’t have certain ingredients and maybe even feel it misses some others. So here is “MY” version of it. Pretty different from it’s original but still offering that lovely Peruvian flavor and in my opinion obviously waaaaay better than the original.
This is a protein rich dish due to the salmon and quinoa. In addition, the salmon is high in Vitamin B-12 and B-6 and the Quinoa is high in Magnesium, Iron and Vitamin B-6. The soup has a total of ½ a cup of dairy and calcium from dairy inhibits the absorption of non heme iron (iron from plants, such as quinoa). However, this problem can easily be remedied by consuming the non heme iron together with Vitamin C rich foods, such as butternut squash. Vitamin C improves the bioavailability of the quinoa’s nonheme iron and the salmon enhances the nonheme iron absorption. Bliss!
Peruvian Salmon Soup
- Peal and chop onion and crush garlic.
- Peal and cut half butternut squash and potatoes into 1" squares.
- Heat plenty of olive oil in a large pot over medium heat.
- Once hot add onions and garlic and fry until translucent.
- Add real chicken stock, salt, pepper, butternut squash and potatoes and bring to the boil.
- Once bubbly, add quinoa and reduce heat to low, simmer for about 15-20 minutes until vegetables are soft.
- Add salmon filet*, cream cheese and evaporated milk, simmer for about 8-10 minutes until salmon is done.
- Whisk eggs in a bowl and then add to soup while stirring.
- Turn off heat and season to taste with salt, pepper and minimum 1 tsp ají amarillo. 1 tsp will give it that nice Peruvian flavor without much heat. If you enjoy spicy food add more ají little by little.
* if your filet is without skin, cut it in finger thick pieces and add. If your filet still has its skin, add it as a whole and then remove carefully after only 2 minutes from the soup with two spatulas and place on a board to easily remove its skin and cut into finger thick pieces and add back into the soup for another 6-8 minutes
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