Chilean Onion Soup

Autor: Inacap

INGREDIENTES

• 4 cebollas, en rodajas
• 4 cucharadas de aceite
• 1 cucharada de paprika o pimentón dulce
• 250 g (8 oz) de cecina de res desmenuzada
• 1 cucharada de orégano seco
• 1 cucharadita de comino molido
• 2 lt de caldo de res, ½ taza de puré de calabaza cocido
• 1 taza de blanco pan rallado remojado en 1 taza de leche
• 2 cucharadas de jugo de limón
• 2 chiles, sin semillas y en rodajas
• 2 cucharaditas de perejil, finamente picado
• 6-8 huevos escalfados

INSTRUCCIONES

• Step 1 – Heat the oil in a pan over medium heat with the paprika and sauté the onion until it is translucent. Add the beef jerky, oregano and cumin and cook over medium heat for 2-3 minutes until lightly browned.
• Step 2 – Preheat oven to 180°C (350°F).
• Step 3 – Pour the onion and dried meat mixture into a clay baking dish and add the beef broth. Stir and bake for 1 hour.
• Step 4 – Mix the squash and breadcrumbs with the milk for soaking in a separate bowl. Pour the mixture into the hot broth in the dish. Stir and bake for 5 to 8 more minutes. Remove from the oven and add the lemon juice, chili peppers and chopped parsley. Carefully add the poached eggs to the dish and serve immediately.