Side Pannel
Ecuadorean Potato Soup Ala "Celebracion"
Ecuadorean Potato Soup Ala "Celebracion"
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 2 tb Vegetable oil
- 1 Onion; (small) chopped
- 3 Cloves garlic; minced
- 3 Russet potatoes; (large)
- -peeled and sliced (about 5
- -cups)
- 20 oz Chicken broth; (2 1/4 cups)
- 1/2 c Milk
- 1 c Cabbage; chopped
- 3 Eggs
- 8 oz Cottage cheese
- 1/2 c Jack cheese; (or any white
- -melting cheese: provolone
- -or mozzarella), 4 ounces
- -(or use up to a cup)
Directions
1. Cooking potatoes: In a 1 1/2 quart stockpot, warm the oil over medium
high heat.
Saute the onion and garlic until soft. Add the potatoes and chicken broth.
Bring to
a boil, lower the heat, and cook covered until tender, about 30 minutes.
2. Seasoning: Stir the milk and cabbage into the potato mixture. Cook over
medium
high heat about 5 minutes, or until the cabbage is tender. Reduce heat to a
bare
simmer.
3. Poaching eggs: Break the eggs one at a time into a small bowl and slip
them into
the potato soup, being careful not to break the yolks. Cover and simmer 5
additional
minutes.
4. Thickening lorco (yes, that's what is says) and serving: While the eggs
are cooking, mix together the cottage cheese and shredded cheese; stir into
the soup. At
this point the soup should be thick and creamy. Garnish with avocado slices
and season with hot sauce, if desired.
SERVING SUGGESTION: Serve a generous portion of this delicious, hearty soup
with
biscuits or a good-quality bread. Or use as an ample first- course soup,
followed by
a simply prepared fish (sauteed with butter, capers, and white wine)
accompanied by
high heat.
Saute the onion and garlic until soft. Add the potatoes and chicken broth.
Bring to
a boil, lower the heat, and cook covered until tender, about 30 minutes.
2. Seasoning: Stir the milk and cabbage into the potato mixture. Cook over
medium
high heat about 5 minutes, or until the cabbage is tender. Reduce heat to a
bare
simmer.
3. Poaching eggs: Break the eggs one at a time into a small bowl and slip
them into
the potato soup, being careful not to break the yolks. Cover and simmer 5
additional
minutes.
4. Thickening lorco (yes, that's what is says) and serving: While the eggs
are cooking, mix together the cottage cheese and shredded cheese; stir into
the soup. At
this point the soup should be thick and creamy. Garnish with avocado slices
and season with hot sauce, if desired.
SERVING SUGGESTION: Serve a generous portion of this delicious, hearty soup
with
biscuits or a good-quality bread. Or use as an ample first- course soup,
followed by
a simply prepared fish (sauteed with butter, capers, and white wine)
accompanied by
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