Soups & creams
Blood Sausage Soup (Caldo de Salchicha)
Pork blood sausage soup with potato and peanut.
Gluten-free
Ingredients
- 500 g pork blood sausage, sliced
- 700 g chola potatoes, diced
- 1 white onion
- 3 garlic cloves
- 100 g roasted peanuts
- 400 ml milk
- 2 tablespoons annatto oil
- 1 teaspoon cumin
- 1 bunch cilantro
- Salt and pepper to taste
- Water for cooking
Step-by-step
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- Blend the peanuts with the milk 20 sec/speed 8 and set aside.
- Put the onion and garlic in the mixing bowl and chop 5 sec/speed 5, add the annatto and sauté 6 min/120°C/speed 1.
- Add the potato, cumin, salt, pepper and 900 g water and cook 25 min/100°C/reverse/spoon speed.
- Add the peanut sauce and cook 8 min/95°C/reverse/spoon speed.
- Add the sliced blood sausage and cook 5 min/90°C/reverse/spoon speed carefully.
- Serve with cilantro and avocado.
Tips
- Add the blood sausage at the end so it doesn't fall apart.
- Peanuts give the broth its characteristic creaminess.
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