Beef jerky soup

Name: Beef jerky soup (Valdivíano)
Cuisine: Chilean
Ingredients: 225 g/8 oz dried beef jerky; 60 ml/4 tbsp vegetable oil; 4 onions, sliced; 10 ml/2 tsp paprika; 5 ml/1 tsp dried oregano; a pinch of ground cumin; 1 beef stock (bouillon) cube; 1 hot green chilli, seeded and finely chopped; 15 ml/1 tbsp chopped fresh parsley, plus extra for garnish; juice of 1 bitter orange; 6 eggs; salt

Valdivíano

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This soup dates back to when Pedro Gutiérrez, a Spaniard later known as Pedro de Valdivía, conquered the city of Valdivía in 1552. The recipe was created when dried meat was the only kind available, as cattle had not yet reached this far-flung territory, and comprises a simple mixture of local and long-lasting ingredients.

Ingredients

225 g/8 oz dried beef jerky
60 ml/4

Americas
Chile
Valdivía
Soup
Gluten-free

Method

Preheat the oven to 230°C/450°F/Gas 8. Place the jerky on a baking sheet and toast it in the oven for 10 minutes, until crispy. Allow to cool slightly, then break it into little strips.
Heat the oil in a large pan over a medium heat, then add the slice

Energy 376kcal/1566kJ; Protein 22g; Carbohydrate 14g, of which sugars 7g; Fat 27g, of which saturates 7g; Cholesterol 256mg; Calcium 71mg; Fibre 2g; Sodium 1096mg