Barbecue soup

Name: Barbecue soup (Ajiaco chileno)
Cuisine: Chilean
Ingredients: 45 ml/3 tbsp vegetable oil; 2 onions, sliced; 5 ml/1 tsp paprika; 1 garlic clove, finely chopped; 5 ml/1 tsp fresh oregano; 5 ml/1 tsp ground cumin; 675 g/1½ lb potatoes, peeled and cut into strips; 450 g/1 lb leftover roasted beef, cut into strips; 1 green chilli; 30 ml/2 tbsp finely chopped fresh parsley; 3 hard-boiled eggs, sliced into rounds; salt

Ajiaco chileno

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This is a tasty and comforting soup that is ideal for cold winter days. It is often served on Mondays as a means of using up leftovers from the traditional Sunday barbecue that is enjoyed in most parts of Chile. The soup can also be made with the leftovers of a joint of beef roasted in the oven.

Ingredients

45 ml/3 tbsp vegetable oil
2 onions, sliced
5

Method

Heat the oil in a large pan over a medium heat, then add the sliced onions. Sauté the onions for about 5 minutes, until softened.
Stir in the paprika, garlic, oregano and cumin and cook for 2–3 minutes, until the garlic has softened slightly, then add the potatoes and the sliced beef.
Cook, stirring occasionally, for 10 minutes, or until the mixture i

Energy 539kcal/2256kJ; Protein 50g; Carbohydrate 35g, of which sugars 5g; Fat 23g, of which saturates 5g; Cholesterol 243mg; Calcium 59mg; Fibre 4g; Sodium 137mg