Principal Bassist Andy Butler loves to cook traditional dishes from his wife’s Peruvian heritage. Andy was kind enough to share one of he and his wife’s favorite recipes to prepare together—chupe de habas or fava bean chowder.
What You’ll Need…
- 2 tbsp. of olive oil
- 2 red onions, very finely chopped
- 3 cloves garlic, very finely chopped
- 1 tomato, skinny, seeded, and grated
- 4 tbsp. of Panca Chili Paste
- 2 sprigs of mint
- 3 sprigs of oregano
- 2/3 cup of corn kernels
- 4 potatoes, peeled
- 4 cups of fava beans, blanched in boiling water and peeled
- 2 2/3 cups of squash, cut into 1/2-inch cubes
- 1 cup of whole milk
- 2 1/2 oz. of queso fresco serrano, cut into cubes
- dried oregano for garnish
- salt and pepper
Instructions
Heat the olive oil in a pan over low heat, add the onions and garlic, and sautee for a few minutes until the onions start to soften.
Add the tomato and Panca chili paste and cook for another 5 minutes, stirring until fragrant.
Season with salt and pepper and add the mint, oregano sprigs, corn kernels, and potatoes. Pour in 4 liters of water to cover the ingredients, cover the pan, and simmer over low heat for 8 minutes until the potatoes are just tender.
Add the fava beans and squash and simmer for another 6 minutes, until all the vegetables are cooked. Stire in the milk and cheese and adjust the seasoning to taste.
Ladle the soup into large shallow bowls and sprinkle with dried oregano to garnish.
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