Breakfast

Changua Crouton

Soup for breakfast, really?
Preparation
5 mins
Cooking
15 mins
Servings
2 - 3
Great With
Hot Chocolate!

My favourite breakfast

Or at least it makes the top 10. I know it sounds odd to eat a soup for breakfast, let alone a soup made of milk, and I can openly say I was part of the judging team that, from far away, would cringe at the thought of having at least one spoonful of the white liquid one more time. I had tried once and was deeply unimpressed/grossed out but I'm glad I gave it another chance.

So one day, (I had just moved in with Gustavo) and he decided he was going to show me what he usually had for breakfast growing up in Bogotá, and I know changua may not look like a kings's soup (and his first take was a low-fidelity version from memory and not necessarily appealing) but man was I wrong... having changua for the second time really opened my mind about how silly I was for "tasting with my eyes" and not with my tastebuds. I fell in love with the recipe and a bit more with the guy. I opened my eyes and saw much more than just waffles and the good old eggs-bacon-potatoes for breakfast.

Croutons & garlic vs Calados & onions

He did it differently from the norm by pure accident. Changua usually has onions and a subjectively dry boring bread called 'calado' you let soak inside the soup, it can add a bit of crunchiness (provided you don't let it soak indefinitely - which most people do) but he went ahead and put garlic instead of onions and improvised using Caesar salad croutons instead of calado.

The result was a rich, filling, creamy and flavourful soup. Garlic really heightened the taste and the crunchiness and flavour of the croutons really made our changua a wonderful serendipity, a happy accident we were glad to have had.

Our own Croutons Fleur d'Ail vs Calado (Copyright: Revista Pan Caliente)

INGREDIENTS for 2

  • 1 ½ cup of milk
  • Around ½ cup of water
  • 2-3 garlic flowers finely cut.
  • Eggs (1 or 2 per person)
  • Coriander
  • 2 tablespoon sea salt*
  • Oregano (fresh or dry)
  • Garlic croutons (homemade or bought at the store), here we use the big croutons because they don’t get soft to fast.

Note: Add just a bit of salt and then add more as you go. No salt makes it bland but adding too much will just spoil it (like with every other recipe)

Souping up your breakfast:

  1. Mix the milk, water, garlic, salt and oregano in a pot and make it slowly simmer in a medium-high fire. Be careful, milk tends to raise up when heated, mix or remove from stove top when it starts raising up to avoid causing a mess
  2. When the soup is starting to simmer, incorporate the eggs. Slowly break the egg inside trying not to break the yolk. Taste the soup and adjust with salt or a little milk if necessary.
  3. Time of cooking depends on the way you like your eggs. I like a soft yolk (3 minutes) but if you want your yolk to be hard just leave it 2 additional minutes. Remember that once served the egg is still cooking in the soup so plan accordingly.
  4. Garnish it with some fresh cilantro and some croutons. If you are like me and don't enjoy super soaked bread just add 3-4 croutons at a time.
Changua de l'ours

In the end, changua isn't all that weird (we already kinda eat milk soup for breakfast, only the milk is cold and we add froot-loops instead of croutons, garlic and eggs) but it's really a wonderful way to start the day, even more during colder seasons or whenever a bad hangover is present, a changua will definitely help ease the pain (at least your tummy will thank you).


Always more to explore