Caldo de Gallina (Pollo) is a typical soup cooked in the Peruvian Sacred Valley.
Now that we’re home from our trip to Peru, our “whole house” is now sick (including our dog who was visiting the pet resort) — so I’ve decided that this easy and delicious soup will be our first “Peruvian meal at home”. I’ve changed a few of the ingredients (mainly to make the “traditional soup” a little more flavorful, and less acidic).
*Note: if you want to stay away from protein, you might want to substitute the quinoa out for a non-protein choice (i.e., for a noodle or vegetable. Read our post about the Quinoa fields to learn more about the nutritional aspects )
How to Cook Cassava:
Cooked cassava is delicious, but cassava should NEVER be eaten raw: it should be peeled, washed thoroughly — and cooked for a long time, as there are toxins in the root which need to be cooked out in order for the food to be consumed “safely” - please reference this link for further information ).
If you want to add the peeled potato and cassava, prepare them in advance of the soup. Boil the items in a separate pot for 35-45 minutes, and make sure you always discard the boiling water after cooking (don’t reuse this water for other cooking, and make sure that the cassava is fully cooked.)
Once the starches are fully cooked (translucent in color, and soft to the touch – but not mushy), rinse well in cold water