Dish

Sopa de locos

Chilean Abalone Soup

Sopa de locos is made by sautéing onions and garlic in olive oil and then adding the abalone to the pan. The abalone is then cooked in a mixture of white wine, chicken broth, and vegetables until it is tender and flavorful. The dish is typically served with a side of bread. Sopa de locos is a popular dish in Chile and is often served during special occasions and festivals.

Cuisine of the Americas› South American cuisine› Chilean cuisine

Seafood› Mollusk Dish

Origins and history

Sopa de locos is a traditional Chilean dish that has been enjoyed for centuries. It is believed to have originated in the coastal regions of Chile where abalone are abundant. The dish is often served during special occasions and festivals.

Dietary considerations

Sopa de locos is a seafood dish and is not suitable for individuals with seafood allergies. It is also a high-protein dish and may not be suitable for individuals with kidney problems.

Variations

There are many variations of sopa de locos, with some recipes calling for the addition of tomatoes, corn, or beans. Some recipes also call for the use of different spices or herbs.

Presentation and garnishing

Sopa de locos is typically served in a large pot or bowl with the abalone and vegetables arranged in a circular pattern. The dish is often garnished with fresh herbs or lemon wedges.