Crema de Choclo Cauca (Corn Cream Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
120 minutes
Number of servings
6
Difficulty
Medium
Ingredients
10
cup(s) water
1
kg beef ribs, chopped
2
piece(s) tablespoons of hogao (Colombian tomato-onion sauce) [see p. 253]
500
gr yellow potatoes, peeled and chopped
6
piece(s) tender corn cobs
1
cup(s) milk
1
cup(s) heavy cream
2
piece(s) eggs
2
tbsp Castilian cilantro, finely chopped
pinch salt and pepper to taste
Directions
- Cook the ribs and hogao in water for 1½ hours, until they give a good broth.
- Separately peel the corn, choose 4, clean off the silks, and with a sharp knife make two cuts to the kernel, and the third pass with the back of the knife, scraping the heart that has remained attached to the cob.
- Put the potatoes and kernels to cook in the broth (without the meat) with the two remaining corn cobs cut in slices, let cook for 20 minutes.
- Once the potatoes are soft, make a small hole in the eggs and let the whites drain into the broth, where they are beaten.
- The yolks are incorporated with milk and added next.
- Serve with chopped parsley and a tablespoon of heavy cream in each portion.