Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 green peppers
- 1/2 cup chopped green onions
- 4 large ripe tomatoes, chopped
- 1 small can tomato paste (6 oz)
- 8 cups of consomme or chicken broth
- cayenne pepper or aji chombo
- salt and pepper
- cream or evaporated milk
- 12 eggs
Directions
In a large heavy pot, saute the vegetables in a little butter for about 5 minutes, add the tomato paste, and cook slowly until well blended and vegetables are soft.
Add the cayenne pepper or aji chombo and salt and pepper to taste.
Add the consomme and bring to a boil and simmer. About 10 minutes before serving, break eggs separately and add two at a time to the simmering soup. As they set, remove the eggs to six individual bowls containing about 1/3 cup of warm milk or cream and fill the bowl with the caldillo.
Category:Panamanian Recipes
Category:Panamanian Soups