Recipe - Ecuadorean Potato Soup Ala Celebracion

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

1. Cooking potatoes: In a 1 One half 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 goodquality 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@sprintmail.com posted mcrecipe 11/10/96
Recipe By : Cordova and Carrasco: Celebracion

Posted to MCRecipe Digest V1 #293

Date: Mon, 11 Nov 1996 00:35:50 0800

From: Brenda Adams adamsfmle@sprintmail.com

NOTES : Typical Ecuadorean soup recipe for special occasions and holidays.