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Mexican caldo
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Mexican caldo

60 min4 serv.20 февр. 2026 г.

Description

Perfect for lunch. "Caldo" translates from Spanish as "broth." Today I invite you to try this unusual and unique Mexican caldo. What sets it apart from other Mexican dishes is its mild, creamy flavor, and most importantly, this "broth" is not spicy at all! It's just begging to be on your table! Shall we start cooking? The soup is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    1. Here is the set of ingredients we will need to prepare Mexican caldo.

  2. 2

    Step 2

    Step 2

    2. Place a pot of water on the stove. Add one whole peeled onion, a bay leaf, and peppercorns. Bring to a boil. Add a bouillon cube and simmer over low heat for 15–20 minutes. If you have vegetable broth, even better!

  3. 3

    Step 3

    Step 3

    3. Place another saucepan on the stove next to it. Melt the butter, peel the remaining onion and slice it into half-rings, add to the butter and simmer over low heat, covered, for 15 minutes.

  4. 4

    Step 4

    Step 4

    4. After 15 minutes, add the flour to the onion and stir; sauté for about one to one and a half minutes, then add the strained broth. Mix everything with a whisk.

  5. 5

    Step 5

    Step 5

    5. Slightly warm the cream and gradually add it to the mixture, continuously stirring with a whisk. Simmer for 20 minutes over low heat. Season with salt and pepper to taste.

  6. 6

    Step 6

    Step 6

    6. While our soup is cooking, toast the bread slices in a pan or toaster. Grate the cheese on a fine grater and separate the egg white from the yolk.

  7. 7

    Step 7

    Step 7

    7. Spread the cheese mixed with egg yolk onto the dried bread slices. Place into a soup plate.

  8. 8

    Step 8

    Step 8

    8. Pour the soup over the top. Let it sit for a couple of minutes.