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Egg Soup with Spicy Yucca

Prep 10 min
Total 35 min
Ingredients 11
Servings 4

This is one of the simplest soups out there, on top of being delicious and very comforting. If you’re not in the mood to cook anything complicated, I suggest you keep this dish in mind because you can have it ready in about a half hour. For a rich texture, use potatoes that hold together and won’t break apart when cooked. You can make the soup with water, but a good broth will add a different layer and round out the end result. Fresh herbs are essential. In Peru, a mix of coriander, parsley, oregano, muña, paico, etc., is used. It all depends on what you have on hand and what your family likes. Sometimes, a few black mint leaves are enough to flavor the whole mix, though some add common rue as well. Spicy yucca is an unexpected addition that contrasts with the softness of the potato. This soup is pretty mild, as you may notice, so if you wish to give it a kick, sprinkle some fried yucca cubes with cayenne pepper or any other powdered chili. When combined with the soup, they will add that extra bit of flavor and make it all the more delicious.

Ingredients

2 tablespoons vegetable oil
1 cup julienned white onion
2 chopped garlic cloves
1 pound white potatoes, peeled
6 cups vegetable broth
Salt and pepper
6 eggs, beaten
3 tablespoons chopped herbs (coriander, parsley, paico, oregano, etc.)

Spicy Yucca

3 tablespoons vegetable oil
1/2 pound cooked yucca, cubed
Cayenne pepper

Directions

1

Heat the oil in a small pot. Add the onions and garlic, and cook until the onion is very soft and slightly caramelized.
2

Meanwhile, cut the potatoes into short slices, as if preparing small French fries. Pour over the onions and stir.
3

Add the vegetable broth, and when it boils, add salt and pepper. Reduce heat, cover, and cook until the potatoes are soft. Add the eggs in a thin stream using a wide colander and turn off the heat immediately.
4

Serve the soup with the fried yucca cubes.
5

Spicy Yucca: Heat the oil in a pan. Add the yucca cubes and fry until slightly brown on both sides. Transfer to a plate covered with a paper towel and sprinkle with cayenne pepper.

Use chicken broth instead of vegetable broth.
Instead of yucca, you can serve with bread.

No nutrition information available for this recipe

This is one of the simplest soups out there, on top of being delicious and very comforting. If you’re not in the mood to cook anything complicated, I suggest you keep this dish in mind because you can have it ready in about a half hour. For a rich texture, use potatoes that hold together and won’t break apart when cooked. You can make the soup with water, but a good broth will add a different layer and round out the end result. Fresh herbs are essential. In Peru, a mix of coriander, parsley, oregano, muña, paico, etc., is used. It all depends on what you have on hand and what your family likes. Sometimes, a few black mint leaves are enough to flavor the whole mix, though some add common rue as well. Spicy yucca is an unexpected addition that contrasts with the softness of the potato. This soup is pretty mild, as you may notice, so if you wish to give it a kick, sprinkle some fried yucca cubes with cayenne pepper or any other powdered chili. When combined with the soup, they will add that extra bit of flavor and make it all the more delicious.