Tilcayo Tiger Cat Soup
Based on:
TypeSoup
Serves4 people
DateSeptember 17, 2026
Soup with a topping mimicking the tilcayo’s fur and ears: a festive tribute to Bolivia’s new wildcat.
A festive, creamy soup topped with croutons and halved colorful tomatoes, arranged like the spotted fur of the newly discovered tilcayo. Two halved eggs form the round ears. This soup celebrates the discovery and unique look of Bolivia’s new wildcat.
Ingredients
- 1 large onion
- 2 cloves garlic
- 2 carrots
- 1 small celeriac
- 1 leek
- 1 liter vegetable stock
- 200 ml heavy cream
- 2 tbsp olive oil
- 8 slices firm white bread
- 8 small colorful tomatoes (red/yellow/orange)
- 4 eggs
- salt and pepper to taste
- 1 tsp paprika powder
- 1 tbsp fresh parsley
Method
- Finely chop the onion and garlic. Peel and dice the carrot and celeriac. Wash and slice the leek.
- Heat the olive oil in a soup pot. Sauté onion and garlic for 2 minutes. Add carrot, celeriac, and leek, cook 5 minutes more.
- Add the stock and bring to a boil. Simmer for 20 minutes until vegetables are soft.
- Blend the soup with a stick blender. Add cream and season with salt, pepper, and paprika.
- Meanwhile, hard-boil the eggs for 8 minutes. Peel and halve them.
- Cut the bread into large cubes. Fry in a pan with a little oil until golden and crisp.
- Halve the tomatoes. Reserve 2 halves per person.
- Ladle soup into bowls. Arrange a circle of croutons in the center with halved tomatoes as spots. Place two egg halves at the top as ears. Sprinkle with parsley.
Serving notes
- Serve with extra croutons and a sprinkle of parsley for a festive look.
- Let guests guess which animal is floating on their soup.