Difference between revisions of "Caldillo"
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 12 [[egg]]s | * 12 [[egg]]s | ||
| − | == | + | == Procedures == |
# In a large heavy pot, saute the vegetables in a little [[butter]] for about 5 minutes, add the [[tomato]] paste, and cook slowly until well blended and vegetables are soft. | # In a large heavy pot, saute the vegetables in a little [[butter]] for about 5 minutes, add the [[tomato]] paste, and cook slowly until well blended and vegetables are soft. | ||
# Add the [[cayenne pepper]] or aji chombo and [[salt]] and [[pepper]] to taste. | # Add the [[cayenne pepper]] or aji chombo and [[salt]] and [[pepper]] to taste. | ||
Latest revision as of 09:51, 15 July 2012
Ingredients
- 3 green peppers
- ½ cup chopped green onions
- 4 large ripe tomatoes, chopped
- 1 small can tomato paste (6 oz)
- 8 cups of consommé or chicken broth
- cayenne pepper or aji chombo
- salt and pepper
- cream or evaporated milk
- 12 eggs
Procedures
- In a large heavy pot, saute the vegetables in a little butter for about 5 minutes, add the tomato paste, and cook slowly until well blended and vegetables are soft.
- Add the cayenne pepper or aji chombo and salt and pepper to taste.
- Add the consomme and bring to a boil and simmer.
- About 10 minutes before serving, break eggs separately and add two at a time to the simmering soup.
- As they set, remove the eggs to six individual bowls containing about ⅓ cup of warm milk or cream and fill the bowl with the caldillo.
