DISH RESEARCH · Soup
Consome de Chipi Chipi
Chipi chipi broth with tomato, young onion, garlic and herbs, accompanied by toast.
About Consome de Chipi Chipi
Consomé de chipi chipi is a coastal Venezuelan broth. CEPITUR Sucre’s version combines the small molluscs with young onions, tomato and garlic, accompanied by toasted canilla bread.
Parsley, thyme and bay add herbal aromas, while paprika and nutmeg bring gentle spice. Lemon provides a citrus accent, and the broth carries the molluscs’ distinctive marine flavour.
The soup has a clear, light broth with small pieces of tomato and mollusc. Crisp toast contrasts with the liquid; an optional butter, garlic and parsley topping enriches the bread.
Allergens in this recipe
Contains: Molluscs, Wheat (gluten).
Optional additions: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Consome de Chipi Chipi
CEPITUR Sucre’s consomé de chipi chipi with canilla toast.
- Chipi chipi molluscsProtein
- GarlicAromatic
- Young onions (cebollas tiernas)Aromatic
- Ripe tomatoesBase
- Canilla breadAccompaniment · Toasted bread
- OilCooking medium
- ParsleyAromatic
- Bay leavesAromatic
- Thyme sprigAromatic
- PaprikaSeasoning
- NutmegSeasoning
- SaltSeasoning
- LemonSeasoning
- Olive oilCooking medium
- WaterCooking medium
- ButterSpread · Optional toast addition · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chipi chipi molluscs: . The named chipi chipi is identified as a mollusc; exact species is not established by this recipe.
- Garlic: . Used in the broth, with an additional optional use on the toast.
- Young onions (cebollas tiernas): . Broader onion identity; the literal young-onion form is retained without assuming a specific cultivar or scallion species.
- Ripe tomatoes:
- Canilla bread: . Broader ordinary wheat-bread identity; canilla is the first named loaf choice before campesino bread or casabe. Complete loaf formula is unprovided.
- Oil: . The first listed oil is unspecified, distinct from separately named olive oil.
- Parsley: . Listed chopped parsley seasons the soup; an extra optional use accompanies butter and garlic on toast.
- Bay leaves:
- Thyme sprig: . Broader thyme identity; one sprig is specified.
- Paprika: . The source calls it Spanish pimenton without specifying sweet, hot or smoked form.
- Nutmeg: . Listed ingredient retained even though its addition point is not stated.
- Salt:
- Lemon: . Listed to taste; the method does not fix its addition point or precise form.
- Olive oil: . Separately named oil to taste; no identity equivalence to the first generic oil is assumed.
- Water: . Used for repeated mollusc washing and the explicitly measured broth water.
- Butter (optional): . Explicit optional toast addition with garlic and parsley.
Origins & food traditions
The Sucre regional tourism publisher presents this coastal soup within its collection of Venezuelan criolla cooking and preservation of local food traditions.
Cuisines & regions
- Venezuelan Cuisine
- Venezuelan CuisineCatalogue link pending review
- Eastern Venezuelan Coastal CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.