Ecuadorean Potato Soup Recipes

Steps:

• Heat butter in large saucepan. add onions and saute for 10 minutes, add flour and mix until smooth.
• Add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder & simmer for 20 minutes.
• Add milk and peas and continue to cook for 5 minutes.
• Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beat constantly to avoid curdling.
• Return the contents of the bowl to the saucepan and heat through but do not boil.
• Place a few slices of avocado in each soup bowl and pour soup over them. serve.

Steps:

• Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
• Heat the oil in a large soup pot.
• Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
• Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
• Cover and bring to a boil; lower heat and simmer for 10 minutes.
• Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
• Add in the lemon juice; stir to combine.
• Serve.

Steps:

• Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
• Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
• Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
• Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
• Remove the soup from heat and stir in the cheese.
• Adjust seasoning and serve immediately.
• *Variations:.
• A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
• Chopped avocado is often used as a garnish.