Ecuadorian Potato Soup with Avocado Recipe
The cuisine of Ecuador is considered one of the most ascetic and delicious in the world.
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Peel and finely chop the garlic.
  2. Peel the onion and cut into strips.
  3. Heat the oil in a saucepan, add garlic, onion, coriander and fry, stirring occasionally, until the onion is soft and golden, about 5 minutes.
  4. Peeled potatoes cut into small and large slices.
  5. Put the potatoes in a frying pan, mix so that the potatoes are completely covered with butter. Continue cooking for about 5 minutes, stirring every 2 minutes.
  6. Pour in hot water, bring to a boil and cook until the potatoes are soft.
  7. As soon as the potatoes are cooked, remove the pan from the heat and cook the mashed potatoes. The consistency of the soup should be preserved with small pieces of potatoes.
  8. Return the pan to the heat, add soy sauce, hot milk and cook for another 5 minutes. If the soup is too thick, add milk until the desired consistency is obtained.
  9. Grate the mozzarella on a coarse grater. Mozzarella can be replaced with cheese.
  10. Wash the green onions, dry them and chop them finely.
  11. Add cheese to the soup, mix well, add salt and pepper to taste. Remove from the heat.
  12. Serve with avocado, green onions and cheese.
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