Chupe de Olluco

Chupe de Olluco

David Loftus

Olluco Chowder. The brilliant team at La Tullpa restaurant in Huancayo showed me how to put together this delicious recipe. It’s super-easy and quick to make, is great as a starter or a main course, and if you can get your hands on olluco tubers, their distinct flavour will make all the difference.


Quantity Ingredient
2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, crushed
600g olluco or parsnips, peeled and cut into 2cm cubes
400g floury potatoes, peeled and cut into thin chips
1 tablespoon each of finely chopped coriander, parsley, mint and tarragon
100ml full-fat milk
100ml single cream or evaporated milk
1.2 litre vegetable stock or water
100g broad beans
50g peas
1/4 teaspoon dried oregano
4-6 eggs
50g queso fresco or feta, crumbled
freshly ground black pepper


  1. Heat the olive oil in a large saucepan or casserole. Add the onion and sauté over a medium heat for 10–12 minutes until softened and light golden brown in colour. Add the garlic and cook for a further 2–3 minutes to soften.
  2. Add the olluco or parsnips and the potatoes. Stir to coat in the onion and garlic mixture, then stir in the finely chopped herbs. Season with plenty of salt and pepper, then add the milk and cream or evaporated milk. Add the stock or water and bring to the boil. Reduce the heat to low and simmer for 10 minutes until the olluco and potatoes are tender but not collapsing.
  3. Add the broad beans and peas, along with the oregano. Stir the chowder so that it starts to swirl. Quickly crack in the eggs, one at a time, so that each egg poaches in the liquid. Simmer until the whites are set and the yolks are still soft. (Alternatively, you can poach the eggs separately and add them to the chowder at the last minute.)
  4. Sprinkle in the crumbled cheese and serve piping hot, making sure that each person gets an egg.
Martin Morales
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