Ingredients
Units
- 1 tablespoon lard or butter
- 2 onions, sliced thin
- 2 teaspoons paprika
- 150 grams jerky (roast beef)
- 1 tablespoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon Tabasco original or other hot sauce
- 2 liters beef broth
- 2 cups yellow pumpkin, diced
- 1 bread
- 1/2 cup of milk
- Salt, oil
- Parsley
- 1 lemon
- 8 eggs
Instructions
- In a large pot over medium-high heat, one tablespoon of oil and butter. Add paprika, stir.
- Once butter is dissolved, add thinly sliced onion and stir. Cook, occasionally going for 5 minutes.
- Add the chopped jerky or roast beef, oregano, cumin, and the hot sauce. Stir and cook for five more minutes.
- Place chopped bread and milk in a bowl and allow to rest for 5 minutes. Using a fork, form a homogeneous paste.
- Add broth and pumpkin. Stir and when it starts boiling again, lower the heat and cook for 10 minutes.
- Preheat the oven to 400F or 200C.
- Add bread to the soup, cook for five more minutes until or until it boils again. Add chopped parsley and lemon juice. Stir, taste, and adjust seasoning.
- Serve in bowls that can go in the oven, traditionally ramekins or clay plates.
- Place one egg in each ramekin and bring it to the oven until the egg white is cooked 5-10 minutes.
- Serve hot. Be careful with the ramekins. They will be very hot.
Notes
TABASCO sponsored the recipe Valdiviano in 2016. All opinions are mine.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stove cooked
- Cuisine: Chilean