Recipe originally from the Venezuelan Andes (Merida, Tachira and Trujillo), this soup has a characteristic, soft and delicate flavor, but sharply marked by coriander, will give a comforting warmth, necessary for cold weathers, caress your palate and surely its warmth will arrive smoothly to the soul.
Ingredients
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4 large Potatoes cut into cubes |
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1 liter Chicken Broth |
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1 Chives cut into brunoise |
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3 cloves of Garlic into brunoise |
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1 cup Parsley cut into brunoise |
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2 cups fresh white Cheese cut into cubes |
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2 tablespoons Butter |
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2 cups de Milk (optional) |
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4 Eggs |
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2 cups White Bread cut into cubes and toasted |
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Pepper |
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Salt |
Utensils
| Knife |
| Cutting board |
| Pot |
| Frying pan |
| Spoon |
Preparation
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In a saucepan pour the chicken broth, potatoes and cook over medium heat for 10 minutes avoiding the potatoes to soften much.
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In a separate pan place the butter until melted and add the scallions and garlic and saute with the help of a spoon.
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Add the above prepared to the potatoes and continue cooking until potatoes are tender.
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Pour the milk, stir the mixture and remove from heat when it starts to boil.
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Add the eggs carefully.
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Serve in bowls, add separately cheese, bread and sprinkle with parsley.
