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SERVES 4–6 it
Kapchi de Setas

Mushroom & Broad Bean Soup

New Potatoes Full-Fat Milk 1 PUT the new potatoes in a saucepan and cover with water. Salt the water, then put the pan over
12, halved 250 ml a high heat and bring to the boil. Reduce the heat to low and simmer for 8–10 minutes until just
lengthways
Huacatay or tender. Drain the potatoes and set aside.
Broad Beans a few leaves
200 g each of 2 BRING a small saucepan of water to the boil over a high heat. Add the broad beans and blanch
Coriander, for 2 minutes, then drain. If the broad beans are particularly large, you may want to peel off the
Olive Oil 4 Tbs
Tarragon and bitter, outer skins (if they are small and tender, there’s no need to do this). Set aside.
Onion 1 large, Parsley 1 Tbs,
finely chopped finely chopped 3 HEAT 1 tablespoon of the olive oil in a large, deep-sided frying pan or casserole. Add the onion
and sauté over a medium heat for 10 minutes until soft and translucent. Add the garlic and chilli
Garlic 3 cloves, Mint Leaves paste and cook for a further 2–3 minutes until the chilli paste starts to separate. Set aside.
finely chopped a few, finely
chopped
Panca Chilli 4 HEAT the remaining oil in a large frying pan. Add the mushrooms with a generous pinch of salt
Paste 1 Tbs Queso Fresco and sauté over a medium heat for 5–6 minutes until any liquid they release has evaporated and
or Feta the mushrooms are softened and glossy. You may have to do this in more than one batch — if
Portobello 100 g,
Mushrooms crumbled so, use the olive oil accordingly.
8 large (about 5 ADD the potatoes and broad beans to the onion mixture, then add the milk. Put the pan or
800 g) or wild Micro Herbs
equivalent a few, to serve casserole back over a medium heat and simmer for 10 minutes until everything is heated
through. Add the huacatay or herb mixture and the mint, then the cooked mushrooms and
Salt
finally the cheese. Stir everything together and simmer for 4–5 minutes more until the cheese is
slightly softened. Serve immediately in bowls sprinkled with the micro herbs.

JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 79