Valdiviano, Chilean Soup

Step 1

In a large pot over medium-high heat, one tablespoon of oil and butter. Add paprika, stir.

Step 2

Once butter is dissolved, add thinly sliced onion and stir. Cook, occasionally going for 5 minutes.

Step 3

Add the chopped jerky or roast beef, oregano, cumin, and the Tabasco original sauce. Stir and cook for five more minutes.

Step 4

Place chopped bread and milk in a bowl and allow to rest for 5 minutes. Using a fork, form a homogeneous paste.

Step 5

Add broth and pumpkin. Stir and when it starts boiling again, lower the heat and cook for 10 minutes.

Step 6

Preheat the oven to 400F or 200C.

Step 7

Add bread to the soup, cook for five more minutes until or until it boils again. Add chopped parsley and lemon juice. Stir, taste, and adjust seasoning.

Step 8

Serve in bowls that can go in the oven, traditionally ramekins or clay plates.

Step 9

Place one egg in each ramekin and bring it to the oven until the egg white is cooked 5-10 minutes.

Step 10

Serve hot. Be careful with the ramekins. They will be very hot.