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    You are in: Home / Recipes / Egg and Coriander Soup (Changua) Recipe
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    Egg and Coriander Soup (Changua)

    Egg and Coriander Soup (Changua). Photo by *Parsley*

    1/1 Photo of Egg and Coriander Soup (Changua)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Charlotte J's Note:

    This Colombian soup is often eaten for breakfast but try it at any time of day.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 453.59 g water
    • 453.59 g milk
    • 4 eggs
    • 19.71-29.57 ml coriander, freshly chopped (cilantro)
    • 2 green onions, chopped
    • salt and pepper
    • 4 slice toasted bread, cut into cubes

    Directions:

    1. 1
      Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
    2. 2
      Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
    3. 3
      Cover and continue to boil for 1-2 minutes.
    4. 4
      To serve:.
    5. 5
      Divide the spring onions and coriander between 4 serving bowls, then carefully place one egg from the soup into each bowl and ladle the soup into the bowls and float some cubed bread on the top.

    Ratings & Reviews:

    • on June 12, 2009

      55

      This really is a great breakfast (it's aggs, mil and toast, right afterall), but I'd make it any other time of day as well. I made this as written, using skim milk. Loved the fresh cilantro and green onions. I'll make this again; thanx!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egg and Coriander Soup (Changua)

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 220.5
     
    Calories from Fat 92
    41%
    Total Fat 10.2 g
    15%
    Saturated Fat 4.5 g
    22%
    Cholesterol 228.5 mg
    76%
    Sodium 303.6 mg
    12%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 12.3 g
    24%

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