Sopa de Carantanta Cauca (Crispy Rice Crust Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
40 minutes
Number of servings
6
Difficulty
Medium
Ingredients
10
cup(s) basic broth [see p. 152]
500
gr guata potatoes, peeled and quartered
250
gr carantanta (crispy rice crust), broken in pieces
2
tbsp cilantro, finely chopped
4
piece(s) wild cilantro
herb bouquet (oregano and parsley tied)
pinch salt and pepper to taste
Directions
- Put the bouquet and potatoes to cook in boiling broth, for 25 minutes.
- When these are soft, add carantanta and wild cilantro.
- Taste for salt and pepper, and correct if necessary.
- Lower and let rest 10 minutes near the fire, and serve sprinkled with cilantro. 156 Sopa de pandebono valle Es costumbre prepararla para vigilia