Caldo Blanco – White Clear Soup

Soak the chickpeas and the chunos in time, and purée the chickpeas.

In another saucepan, sauté the chopped onion with a little oil, and later add the strained clear soup.

As soon as it starts to make, add the meat again, as well as the potatoes in pieces, the washed long grain rice, the milled chickpeas, the quartered chunos and the coarsely cut (about 3cm) yucca root.

Then you add a sprig of mint and the oregano and let it do until the peas, potatoes and long grain rice are ready.

The soup is ready to be served, so that there is a little bit of everything in each plate. It is sprinkled with the chopped spring onions, and if you like also with a little bit (!) of coriander.

On the table, place half a lime per plate and a bowl of finely chopped rocoto, which is also dressed with a little vinegar, onion and garlic. The lime is squeezed into the soup, which gives it that incredibly delicious fresh touch.

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