CHUPE DE CAMARONES THICKENED WITH EGG (SHRIMP SOUP) 2 Tbsp olive oil 2 onions, chopped 2 cloves, garlic 3 Tbsp canned tomato sauce 6 cup boiling water 1/2 cup green peas 1/2 cup corn kernels 5 potatoes, peeled and cubed 2 tsp salt 1/4 tsp. dried ground chili peppers 1/4 tsp. marjoram 1/4 lb. cream cheese 2 cup milk 24 shrimp, shelled and cleaned 4 eggs Heat the olive oil in a deep saucepan and add the onions and garlic; saute until brown. Remove the garlic cloves. Add the tomato sauce, water, peas, corn, potatoes, salt, chili peppers and marjoram. Cook for 20 min. Mash the cream cheese to a smooth consistency and add to the soup. Add the shrimp and cook for 10 min. Beat the eggs in a bowl. Gradually add 2 cup of the hot soup to the eggs being careful not to curdle by stirring constantly. Turn the eggs into the soup continuing to stir constantly and do not allow soup to boil. Serve hot with Empanaditas de Quesco. country : Peru course : soup source : http://food4.epicurious.com/HyperNews/get/archive_swap13201-13300/13217/1.ht ml Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groep op http://groups.yahoo.com/group/AFRIKAANSErecepten -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
