Sopa Mexicana (Mexican Soup)
This Mexican soup blends chorizo, ham, vegetables, and egg yolks into a rich and hearty broth.
Ingredients
- 1 tbsp vegetable oil or lard
- 1/2 large white onion, chopped (110g)
- 6 oz pork chorizo (170g)
- 2 slices ham, chopped (62g)
- 2 medium carrots, cut into cubes (137g)
- 1 cup frozen peas (117g)
- 1 cup tomato puree
- 4 egg yolks, crumbled
- 5 cup vegetable or chicken broth 1.2 L
Instructions
- Heat oil in a large pot over medium-low heat. Add onions and cook until tender and translucent, 5 to 6 minutes.
- Add the chorizo and cook until it begins to brown, 2 to 3 minutes. Add the ham and cook for 1 more minute.
- Pour in the broth, and add the peas, carrots, and turnips. Bring to a low simmer and add the tomato puree, and egg yolks. Simmer for 8 to 10 minutes or until the turnips are cooked.
- Serve with fried bread rounds or croutons. This soup can also be prepared with macaroni noodles.
Notes
I’ve included measurements based on my testing. The original recipe calls for pureeing and frying fresh tomatoes, but I used canned tomato puree instead.
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