Thick Potato Soup with Favas

Name: Thick Potato Soup with Favas
Yield: Makes 8 cups (2 l); 6 first-course servings
Cuisine: Ecuadorian
Ingredients: 1 pound (450 g) firm potatoes, peeled and cut into 1-inch (2.5-cm) cubes; 1 medium onion, minced; 3 avocados, seeded, peeled, and sliced; 2 tablespoons (30 g) unsalted butter; 3¾ pounds (1.7 kg) fava (broad) beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins, or one 10- ounce (300- g) package frozen baby lima beans, defrosted in a sieve under warm running water and drained; Tamarillo Sauce; 1½ cups (375 ml) milk; 2 large heads Bibb lettuce, cored and cut across into shreds; 3 hard-boiled eggs, peeled and cut across in half; ½ cup (20 g) coarsely chopped cilantro; 1 pound (450 g) mashing potatoes, peeled and cut across into ⅛-inch (30-mm) slices; 2½ teaspoons kosher salt; 2 teaspoons Annatto Butter; Freshly ground black pepper, to taste; Pickled Onions; 3 sprigs cilantro, optional

Preparation info

Makes 8 cups 2 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is the first of the wonderful meatless soups of Ecuador in this chapter. To learn more about the potatoes. For other ingredients and add-ins that are served on the side and may be unfamiliar, If there is refrito on hand, use it and omit the first three ingredients.

Ingredients

Americas
Ecuador
Starter
Gluten-free
Vegetarian
Soup

Ingredients

Method