Colombian cuisine is not very good in general. It has its low points, but it also has its high points, which are its soups. Sopa de Guineo is one of my favourite Colombian soups. I have only ever had it in Colombia, mainly because we’ve never seen Guineos in London before. Even with the amount of Colombians that live here in London, they were just never to be had.
Well until last week, when Lina was feeling a tad homesick, and she was in need of something Colombian, apart from her Arepas.
So whilst shopping in Pueblito Paisa in Seven Sisters she finds a few bunches of Guineos. I’m still amazed she only brought 3 and not all of them.
Sopa de Guineo brings back memories of cool Sunday afternoons up in the mountains on Lina’s uncles farm outside of Medellin. The crispness of the air, with the heat of the sun, somehow makes this soup a whole lot better.
You will need
2 small potatoes, diced
1 onion, finely diced
1 clove of garlic, crushed
1 litre of chicken stock
1 tsp of cumin powder
1 bunch of coriander, chopped
Salt n pepper
- Sweat onion and garlic.
- Add potato and add the cumin powder. Stir
- Peel and cut up the gunieo. Add to the pan. Do this at the alst minute, as they go brown very quickly.
- Add the chicken stock. Bring to a boil, turn down the heat and simmer for 20 – 30 minutes.
- Once the guineo and potatoes are cooked. Remove a few and keep to add back later.
- Blitz the soup to how you like it. You can even pass it through a sieve if you like. Add the reserved pieces of guineo and potato.
- Season with salt and pepper.
- Add most of the coriander and serve. Sprinkle over some more coriander and enjoy a taste of Colombia.
I did over blitz the soup, so it was crema de guineo, which since it was a cool evening it turned out pretty good. Again with most things in life, leave it for a day and it just gets better.