This is a new recipe for our family. Last winter, we got a cookbook of soups and stews and picked out several to try. A few weeks ago, we had some potatoes to use up, so I decided to throw this together, for a twist on the regular potato soup. We LOVED it. It is so delicious. Paprika is the key spice in this Latin American soup, and it is made rich and creamy by the addition of cheese. I used quite a bit more paprika than it called for (not because I meant to, but because it all fell out of my spice can right into the pot), and I used sharp cheddar, mozarella, swiss, and provolone cheeses to amp up the richness. I also used less water and more chicken stock, and as I do with every recipe, I adjusted the salt and pepper to taste. When serving, I put a couple spoonfuls of the corn and tomato mixture in the bottom of the bowl, added the soup, then topped it off with a couple more spoonfuls of the tomato and corn mixture. Make your own variations and enjoy!
Ecuadorean Potato Soup
3 tablespoons butter or margarine, divided
1 1/2 cups diced onions, divided
1 tablespoon paprika
2 cans chicken broth or 3 1/2 cups chicken stock
4 cups water
4 pounds baking potatoes, peeled and sliced
1 cup milk
2 cups shredded muenster cheese
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 package (10 ounces) frozen whole-kernel corn, thawed
1 can (16 ounces) tomatoes, drained and chopped
Melt 2 tablespoons of the butter in a large Dutch oven over medium-high heat. Add 1 cup of the onions and the paprika and cook until onions are softened, about 5 minutes. Add chicken broth, water, and potatoes, bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 30 minutes.
Lightly mash potatoes with a hand masher. Stir in milk, cheese, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook over medium heat, stirring occasionally, until cheese is melted.
Meanwhile, melt the remaining 1 tablespoon butter in a small skillet over medium-high heat. Add remaining 1/2 cup onions and cook 1 minute. Add corn and tomatoes and cook until heated through. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Spoon soup into bowls and top each with 2 tablespoons corn and tomato mixture.
Makes 12 servings.
Ecuadorean Potato Soup
3 tablespoons butter or margarine, divided
1 1/2 cups diced onions, divided
1 tablespoon paprika
2 cans chicken broth or 3 1/2 cups chicken stock
4 cups water
4 pounds baking potatoes, peeled and sliced
1 cup milk
2 cups shredded muenster cheese
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 package (10 ounces) frozen whole-kernel corn, thawed
1 can (16 ounces) tomatoes, drained and chopped
Melt 2 tablespoons of the butter in a large Dutch oven over medium-high heat. Add 1 cup of the onions and the paprika and cook until onions are softened, about 5 minutes. Add chicken broth, water, and potatoes, bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 30 minutes.
Lightly mash potatoes with a hand masher. Stir in milk, cheese, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook over medium heat, stirring occasionally, until cheese is melted.
Meanwhile, melt the remaining 1 tablespoon butter in a small skillet over medium-high heat. Add remaining 1/2 cup onions and cook 1 minute. Add corn and tomatoes and cook until heated through. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Spoon soup into bowls and top each with 2 tablespoons corn and tomato mixture.
Makes 12 servings.
|
Posts
