Adding cabbage, eggs and cheese to a simple Ecuadorian traditional potato soup gives it added flavor and substance.
Ingredients:
- 2 tablesppons vegetable oil
- 1 snall onion, chopped
- 3 cloves garlic, minced
- 3 large potatoes, peeled and sliced, about 5 cups
- 20 ounces chicken broth
- 1 cup chopped cabbage
- 1/2 cup milk
- 3 eggs
- 8 ounces cottage cheese
- 1/2 - 1 cup shredded white melting cheese - Monterey Jack, provolone, or Mozzarella
- avocado slices for garnish
- red pepper sauce (optional)
Preparation:
Saute the onion and garlic in oil, in a soup pot, until soft. Add the potatoes and broth. Bring to a boil, lower the heat and cover. Cook until tender, about 30 minutes.Stir the milk and cabbage into the potato mixture. Cook over medium heat until the cabbage is tender, about 8 minutes.
Break the eggs one at a time into a small bowl, then slip each into the potato soup, being careful not to break the yolk. Cover the pot and simmer another 5 minutes.
While the eggs cook, mix together the cottage cheese and shredded white cheese. Stir into the soup until it is thick and creamy. Add hot sauce to taste, or serve separately.
Serve in bowls with avocado slices as garnish.
About 4 generous servings
