All over the world people rely on eggs to stretch tight budgets. Changua con Huevo, our Colombian inspired poached egg soup, is big on flavor, even while being kind to the pocket book.
You can serve it for an elegant holiday brunch or a light dinner - the light broth is wonderful with a hunk of bread. Your guests will be warmed by a delicate poached egg, swimming in a simple broth seasoned with sliced green onion and cilantro. A lovely contrast of textures and bright, fresh flavor. Be sure to serve it with plenty of toasted, crusty bread. THE BEST PART? You'll be in and out of the kitchen in fifteen minutes or less.
HOST/HOSTESS TIP: If you're making this for a large group, the poached eggs can be made ahead and stored in ice water. Just reheat in the broth prior to serving! - Sasha @ GlobalTableAdventure —Sasha (Global Table Adventure)
I admit it: I was "hovering," waiting, waiting, waiting for the list of EP candidates to post. I rapidly scrolled down the list, spotted this, and jumped on it. It had me from the extremely sensual photo. This soup is one of those creations where the whole is much, much more than the sum of its parts. Simple to prepare, certainly, but it is deceptively so. There is a complexity to it in its flavors -- the surprise of the cilantro, the amazing textures, the crunch of the green onions, the lovely blend of milk (true confession -- I used half milk/half cream) and the stock, and that poached egg, oh my! Such profound comfort on many levels. Sasha@GlobalTableAdventure should call this Soup for a Queen, because you will feel like one when you treat yourself to it. - boulangere —boulangere
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