Caldo con Huevos

Recipe courtesy of Russ Mayfield and Paola Mayfield

Photo by: Laura Arnold

Laura Arnold

Caldo con huevos (literally translated as broth with eggs) is so simple but so flavorful. Pao loves to make this soup as a warm and comforting dish and claims it as Colombia’s cure to any hangover. The soup is traditionally made with eggs, but try swapping in diced tofu for a vegan version like Pao likes to do and as noted below. Either way, add an arepa on the side for a traditional Colombian meal.

Yield: 4 servings

Active Time: 30 minutes

Total Time: 40 minutes

Ease of preparation: Easy

INGREDIENTS:

  • 2 medium russet potatoes, peeled and diced
  • Himalayan pink salt
  • 3 to 4 green onions, chopped
  • 1/2 bunch cilantro, leaves chopped
  • 2 cloves garlic, chopped
  • 4 large eggs (see Cook’s Note)

DIRECTIONS:

Add the potatoes to a large saucepan with 8 cups of water. Season with salt. Bring to a boil and reduce to a simmer. Cook until the potatoes are just tender, 8 to 10 minutes.

Add the green onions and cilantro to the saucepan and season with more salt. Simmer until the onions are tender, about 5 minutes.

With the pan over a low simmering heat, add the garlic to the saucepan. Begin to swirl the broth gently, then carefully add each of the eggs one at a time. Poach until the whites are set but the yolks are still soft, 3 to 5 minutes.

Season the soup with more salt as desired before serving.

Cook’s Note: To make a vegan version of this soup, omit the eggs and add one 14-ounce container extra-firm tofu (drained and diced) along with 1/4 cup to 1/2 cup plain unsweetened almond milk (depending on desired consistency) to the saucepan along with the garlic; cook while stirring just until heated through.

Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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