Ecuadorean potato soup ala \"celebracion\"

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 Onion; (small) chopped
3 Cloves garlic; minced
3 Russet potatoes; (large) peeled and sliced (about 5 cups)
20 ounces Chicken broth; (2 1/4 cups)
½ cup Milk
1 cup Cabbage; chopped
3 Eggs
8 ounces Cottage cheese
½ cup Jack cheese; (or any white melting cheese: provolone or mozzarella), 4 ounces (or use up to a cup)

Directions

1. Cooking potatoes: In a 1½ 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

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 <adamsfmle@...> 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 <adamsfmle@...> NOTES : Typical Ecuadorean soup recipe for special occasions and holidays.

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