Cheese and Potato Soup

Name: Cheese and Potato Soup
Yield: Makes 14 cups (3.5 l); 6 main-course servings
Cuisine: Ecuadorian
Ingredients: 2 tablespoons (30 g) unsalted butter; 2 teaspoons ground cumin; 1 small onion, finely chopped; 3 pounds (1.4 kg) mashing potatoes, peeled and cut into 3-inch (7.5-cm) pieces; 2 teaspoons Annatto Butter; 8 cups (2 l) milk; 1 tablespoon chopped cilantro, including stems; 1 small jalapeño pepper, seeded and cut into small dice; 2 egg yolks; 1½ pounds (675 g) queso blanco cheese, or mozzarella, coarsely grated; 2 teaspoons kosher salt; Freshly ground black pepper, to taste; ½ cup (20 g) coarsely chopped cilantro; 1 avocado, seeded, peeled, and sliced; Pickled Onions; Tamarillo Sauce and Criolla Sauce

Preparation info

Makes 14 cups 3.5 l ) ;
6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Sharing this Ecuadorian vegetarian soup can be very festive, with everyone stirring in the sauces and other serving items to their own taste.

Ingredients

For the Refrito

2 tablespoons (30 g) unsalted butter
1 small onion, finely chopped

Asia
Europe
Americas
China
India
Italy
Ecuador
Genoa
Milan
Main course
Tuscany
Vegetarian
Gluten-free
Summer
Winter
Mediterranean
Soup

Method

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 2 tablespoons</