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Caldo de la Nona

Caldo is most often served at breakfast, together with arepa and a cup of hot chocolate. The arepas, although very good when homemade, are found in local supermarkets; this saves you a lot of trouble.

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Caldo de la Nona

Servings 8

Ingredients

  • 10 cups of water
  • 3 lbs of potatoes peeled and cut in slices
  • 2 Tbsp green onion washed and finely chopped
  • 2 Tbsp tomatoes finely chopped
  • 2 Tbsp finely chopped cilantro
  • Pan Tostado
  • 4 egg whites
  • 4 egg yolks
  • ½ cup of milk

Instructions

  • Put the potatoes in the water with a tablespoon of salt.
  • Bring to a boil, and cook for 30 minutes or until the potatoes are soft.
  • Add the onion and tomatoes.
  • Slowly, stir in the egg whites.
  • Separately, mix the egg yolks with the milk.
  • Add the pan tostado.
  • Take the caldo off the heat and, while still boiling, add the yolk/milk mixture.
  • Stir and serve immediately, sprinkled with cilantro.

Photo by Georgiño

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