Recipe: Ecuadorean Potato Soup Ala "Celebracion"
Categories: Cookbook, Soup
Yield: 4 Servings
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)
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
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
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
a salad of greens and ripe tomato. MAKES 4 SERVINGS (PORTION SIZE: 2 CUPS) From "Celebracion" by Regina Cordova and Emma Carrasco Adapted for MasterCook users by Brenda Adams <firstname.lastname@example.org> posted mc-recipe 11/10/96 Recipe By : Cordova and Carrasco: Celebracion
Posted to MC-Recipe Digest V1 #293
Date: Mon, 11 Nov 1996 00:35:50 -0800
From: Brenda Adams <email@example.com>
NOTES : Typical Ecuadorean soup recipe for special occasions and holidays.
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