Ecuadorian Vegetable Soup

Recipe Ingredients

3 cups	711ml	Chicken stock
1 cup	237ml	Milk
1 cup	146g / 5.1oz	Potato - peeled, diced (medium)
1 cup	146g / 5.1oz	Yellow squash - diced fine (medium)
1 cup	146g / 5.1oz	Zucchini or other green squash - diced fine (medium)
1/2		Red onion - diced fine
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Achiote oil or paprika - for coloring
2		Fresh sweet corn to make 1 cup kernels
		Freshly-ground white pepper - to taste
1 cup	146g / 5.1oz	Crumbled feta cheese

Recipe Instructions

In a large saucepan, bring the stock and milk to the simmer. Add the potatoes, cover, and cook until the potatoes are tender. Puree in a blender and return the puree to the saucepan. Thin if needed with water or more stock.

In a skillet, saute quickly the two squashes and onion in the olive oil and the achiote oil or paprika. Add to the puree.

Husk the corn and cut the kernels from the cobs, scraping them to capture the milk. Add the corn to the puree and taste for seasoning. Because of the feta cheese, you probably won't want salt.

Bring the soup to the simmer and cook, covered, for 5 minutes. Ladle into soup bowls and sprinkle with the cheese, which each diner can stir into the soup.

This recipe yields 4 to 6 servings.

Source:
CRAZY FOR CORN by Betty Fussell

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