| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Eggs | Cookbook, Soup | 4 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | Onion, small chopped | |
| 3 | Cloves garlic, minced | |
| 3 | Russet potatoes, large | |
| peeled and sliced about | ||
| cups | ||
| 20 | oz | Chicken broth, 2 1/4 cups |
| 1/2 | c | Milk |
| 1 | c | Cabbage, chopped |
| 3 | Eggs | |
| 8 | oz | Cottage cheese |
| 1/2 | c | Jack cheese, or any white |
| melting cheese: provolone | ||
| or mozzarella 4 ounces | ||
| or use up to a cup |
INSTRUCTIONS
5 Cooking potatoes: In a 1 1/2 quart stockpot, warm the oil over medium high heat. Saute 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. 2. 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. 3. 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. 4. 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. Garnish with avocado slices and season with hot sauce, if desired. SERVING SUGGESTION: Serve a generous portion of this delicious, hearty soup with biscuits or a good-quality bread. Or use as an ample first- course soup, followed by a simply prepared fish (sauteed with butter, capers, and white wine) accompanied by a salad of greens and ripe tomato. MAKES 4 SERVINGS (PORTION SIZE: 2 CUPS) From "Celebracion" by Regina Cordova and Emma Carrasco Adapted for MasterCook users by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 11/10/96 Recipe By : Cordova and Carrasco: Celebracion Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 00:35:50 -0800 From: Brenda Adams <adamsfmle@sprintmail.com> NOTES : Typical Ecuadorean soup recipe for special occasions and holidays.
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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 144
Total Fat: 16.2g
Cholesterol: 157.8mg
Sodium: 889.7mg
Potassium: 1196.7mg
Carbohydrates: 41.3g
Fiber: 4.6g
Sugar: 7.5g
Protein: 25.5g