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6
main-course servingsEasy
Published 1998
Sharing this Ecuadorian vegetarian soup can be very festive, with everyone stirring in the sauces and other serving items to their own taste.
For the Refrito, in a large wide pot, melt the unsalted butter over low heat. Stir in the onion and cook for 10 minutes, stirring occasionally. Stir in the cumin and cook for 1 minute, stirring to release the aroma. Stir in the annatto butter to melt.
Stir in the potatoes, the milk, reserving