Chilean Beef Soup
- Active Time 20m
- Total Time 40m
Makes 6 servings
- 2 tablespoons olive oil
- 1 pound lean beef, cut into bite-sized strips
- 2 cloves garlic, minced
- 1 hot chili pepper, chopped
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper
- 1 cup sliced onions
- 1 cup potato (suitable for boiling), cut into bite-size pieces
- 1/2 cup white wine
- 6 cups beef stock
- 4 egg whites
- 1 teaspoon dried parsley
In a saute pan over medium heat, heat the oil. Add the beef, garlic and chili pepper, and saute for 5 minutes. Add 1 teaspoon of the oregano, salt and pepper and onion, and saute for 5 minutes more. Add the potato and the wine and simmer until all the moisture has evaporated. Transfer the ingredients to a saucepan.
Add the beef stock and simmer for 20 minutes. While the soup is still simmering, whisk in the egg whites.
Divide the soup into the servings bowls and sprinkle a little of the remaining oregano and the parsley on each.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
231 calories; 10g total fat; 47mg cholesterol; 155mg sodium; 8g carbohydrates; 1g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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