ecuadorean potato soup à la "celebracion"
categories: International

Prepared: 2008-04-07

Ingredients:

2 tbl Vegetable oil
1 x Onion, (small) chopped
3 x Cloves garlic, minced
3 x Russet potatoes, (large) peeled and sliced (about 5 cups)
20 oz Chicken broth, (2 1/4 cups)
1/2 cup Milk
1 cup Cabbage, chopped
3 x Eggs
8 oz Cottage cheese
1/2 cup Jack cheese, (or any white melting cheese: provolone or mozzarella), 4 ounces (or use up to a cup)

Cooking potatoes:
- In a 1 1/2 quart stockpot, warm the oil over medium high heat.
- Sauté the onion and garlic until soft.
- Add the potatoes and chicken broth.
- Bring to a boil, lower the heat, and cook covered until tender, about 30 minutes.
Seasoning:
- Stir the milk and cabbage into the potato mixture.
- Cook over medium high heat about 5 minutes, or until the cabbage is tender.
- Reduce heat to a bare simmer.
Poaching eggs:
- Break the eggs one at a time into a small bowl and slip them into the potato soup, being careful not to break the yolks.
- Cover and simmer 5 additional minutes.
Thickening lorco (yes, that's what is says) and serving:

While the eggs are cooking, mix together the cottage cheese and shredded cheese; stir into the soup.
At this point the soup should be thick and creamy.

makes 4 servings