Monday, January 22, 2007
Ecuadorian Potato Soup
1/4 c. butter
1 tsp. sweet paprika
1 med. onion, finely chopped
4 c. water
4 lbs. Yukon gold potatoes, peeled and sliced
2 c. half-and-half
1/4 lb. Muenster cheese, grated
salt to taste
In a large, heavy saucepan heat butter and stir in paprika. Add onion, saute over medium heat until softened. Pour in water, bring to a boil, and add potatoes. Simmer, uncovered, over low heat and stir occasionally.
When potatoes are almost done, add half-and-half and cook until potatoes begin to disintegrate. Stir in cheese, season to taste, and serve immediately.
Serves 4 - 6.
1 tsp. sweet paprika
1 med. onion, finely chopped
4 c. water
4 lbs. Yukon gold potatoes, peeled and sliced
2 c. half-and-half
1/4 lb. Muenster cheese, grated
salt to taste
In a large, heavy saucepan heat butter and stir in paprika. Add onion, saute over medium heat until softened. Pour in water, bring to a boil, and add potatoes. Simmer, uncovered, over low heat and stir occasionally.
When potatoes are almost done, add half-and-half and cook until potatoes begin to disintegrate. Stir in cheese, season to taste, and serve immediately.
Serves 4 - 6.
Labels: soups
# posted by Seattle Coffee Girl @ 10:28 AM 
