Advertisement
8 to 10
first-course servings or 4 to 5 main-course servingsEasy
Published 1998
To me this is the mother soup of Ecuador, extremely simple and surprisingly good.
For the refrito, in a medium stockpot, melt the unsalted butter over low heat. Stir in the onions and garlic. Cook, stirring, for 10 minutes, or until the onions are soft and translucent. Stir in the annatto butter and allow to melt.
Stir in the quinoa,