Por This very hearty soup can be a meal in itself when served with a hot cornbread or French bread (whole grain if available) and a light green salad. Pass a bowl of Salsa Ají with it. I learned to make it in Ecuador, but it is traditional throughout the Andes where potatoes were first domesticated.Although VERY delicious, it is high in carbohydrates—include some beans or berries in the ,meal to balance the effect.
Makes About 5 Cups
Step 1:
2 tablespoons vegetable oil
1 pound potatoes, peeled and finely chopped
1 leek or small red onion, finely chopped
2 serranos, seeded and minced
1 potato, peeled and cut into 1-inch cubes
Step 2:
4–8 bibb lettuce leaves, washed
⅓ pound white farmer’s cheese or Monterey Jack, cut into 1-inch cubes
1 teaspoon annato paste or turmeric
1 teaspoon salt
¾ cup milk
1 ripe avocado, peeled and cut into ½-inch thick slices
Step 1: In a large saucepan (2¾ quart) heat oil over medium heat. Add finely chopped potatoes, onion, and chilies; cook until onion is golden. Add warm water until potatoes are just covered; add 1 cup more water; bring to a boil. Reduce heat and simmer; stir, until potatoes are very tender. Stir briskly in one direction to almost pureé cooked vegetables. Add cubed potato; cook until tender and potatoes are dissolved, about 30 minutes.
Meanwhile, line deep soup bowls with lettuce leaves; place a cube or two of cheese in bowl.
Step 2: Dissolve annato and salt in milk; add to cooked potatoes; stir in one direction until soup almost boils. Remove
from heat; spoon immediately into bowls so that cheese melts.Top each bowl of soup with a slice of avocado.
NOTE: The second step can be done in a blender but the texture of the potatoes become too slick. It has been served to me made that way, and if I had not had it the “old fashioned” way I might have thought that it was good, however, it is NOT recommended. Stick to the traditional method.