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Chilean   -   Valdiviano (Beef Jerky And Onion Soup)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 4 Large Onion -- Chopped
  • 2 Tablespoons Paprika
  • 1 Small Winter Squash -- Chopped
  • 1/2 Pound Beef Jerky -- Chopped
  • 1 Teaspoon Cumin
  • 1 Teaspoon Oregano
  • 6 Cups Beef Broth
  • Salt And Pepper -- To Taste
  • 8 Medium Eggs
  • 2 Tablespoons Parsley -- Chopped
  • 1 Lemon Lemon Juice
  • 1 Orange Orange Juice
Directions Saute onion, squash and paprika in oil for 10 minutes. Add jerky, cumin, oregano and broth. Simmer for 25 minutes. Season with salt and pepper. Poach eggs in water for 5 minutes. Stir in lemon juice and orange juice to the soup. Simmer for 1 minutes. Place an egg in a soup bowl, top with soup and sprinkle with parsley. Serve.
Serves 4
Time to Make 0:00



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