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Ecuadorian Vegetable Soup Recipe

by Global Cookbook

Ingredients

3 c. Chicken stock 1 c. Lowfat milk 1 med Potato peeled, diced 1 med Yellow squash diced fine 1 med Zucchini or possibly other green squash diced fine

1/2 x Red onion diced fine 2 Tbsp. Extra virgin olive oil 1 tsp Achiote oil or possibly paprika for coloring 2 x ears Fresh sweet corn to make 1 c. kernels Freshly-grnd white pepper to taste 1 c. Crumbled feta cheese

Directions

1. In a large saucepan, bring the stock and lowfat milk to the simmer. Add in the potatoes, cover, and cook till the potatoes are tender. Puree in a blender and return the puree to the saucepan. Thin if needed with water or possibly more stock.
2. In a skillet, saute/fry quickly the two squashes and onion in the extra virgin olive oil and the achiote oil or possibly paprika. Add in to the puree.
3. Husk the corn and cut the kernels from the cobs, scraping them to capture the lowfat milk. Add in the corn to the puree and taste for seasoning. Because of the feta cheese, you probably will not want salt.
4. Bring the soup to the simmer and cook, covered, for 5 min. Ladle into soup bowls and sprinkle with the cheese, that each diner can stir into the soup.
5. This recipe yields 4 to 6 servings.

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