Ingredients

• 500 g Ollucos (Andean tubers)
• 2 tablespoons Ají panca paste (Peruvian smoked mild chili paste)
• 1 medium Onion
• 2 cloves Garlic
• 1 liter Vegetable broth
• 125 ml Evaporated milk (or light cream)
• 100 g Queso fresco (or crumbled feta)
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Chulpi corn (or toasted corn kernels)
• 2 tablespoons Olive oil
• to taste Salt and black pepper

Instructions

1. 1

   Peel and cut the ollucos into pieces. Finely chop the onion and garlic.

2. 2

   In a large pot, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.

3. 3

   Add the garlic and ají panca paste. Cook for 2 minutes, stirring constantly to release the aromas.

4. 4

   Stir in the olluco pieces and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the ollucos are very tender.

5. 5

   Remove the pot from the heat and use an immersion blender (or a regular blender) to blend the soup until smooth and homogeneous. If using a regular blender, do so in small batches and be cautious with hot liquid.

6. 6

   Return the cream to low heat, stir in the evaporated milk and mix well. Season with salt and pepper to taste.

7. 7

   Serve the hot cream, garnished with a spoonful of crumbled queso fresco, a sprinkle of fresh chopped cilantro, and crispy chulpi corn.