• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Changua (Soup Boyacense)

    This breakfast soup is a milk, onion, and egg combo from the central Andes of Colombia. It is handed down generation to generation and each family has a slightly different recipe.


    Ingredients
    2
    cups
    water
    2
    cups
    milk
    1/4
    cup
    cilantro
    *
    green onions
    4-6
    cubed potatoes
    *
    finely diced garlic
    4
    eggs
    1
    tablespoon
    butter
    *
    Salt and Pepper
    *
    cumin
    *
    garnish: cubed mild cheese, cilantro, finely diced onion, toasted bread in which to create breadcrumbs to grate on top
    Directions
    In a stockpot add the water, milk, butter, salt, potatoes, stem of cilantro, garlic and boil for 10 minutes.
    When the soup boils, crack the eggs and add them carefully without breaking the yolks.
    Cover the pot and let boil for a few minutes until eggs are cooked.
    Place at the bottom of each soup dish some scallions or onions, cilantro, some cubed cheese, and, from the pot, carefully place one cooked egg.
    Add the boiling broth.
    Serve the soup with crusty or toasted bread that you grate on top, by rubbing two halves together.

    The base number of servings for this recipe is 4
    OK

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