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Ecuador Potato Soup Ajiaco





4 tbsp. butter
3 onions, finely chopped
2 tbsp. flour
3 cups chicken broth
4 potatoes, peeled and diced
1/8 tsp. saffron
1-1/2 tsp. salt
1/8 tsp. cayenne pepper
3 cups milk
1/2 cup green peas
3 eggs
1/4 lb. cream cheese
1 avocado, peeled and sliced


Heat the butter in a large saucepan. Add the onions and fry for 10 minutes. Add the flour and mix until smooth. Add the chicken broth gradually, stirring constantly until boiling. Add the potatoes, saffron, salt and cayenne pepper and simmer for 20 minutes. Add the milk and peas and continue cooking gently for 5 minutes.

Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beating constantly to avoid curdling. Return the contents of the bowl to the saucepan and heat but do not boil.

Place a few thin slices of avocado in each soup bowl and pour the hot soup over them. 6 servings.

Round The World Cooking Library

Author's Comments

In Latin America, nearly every meal begins with soup. The Latin Americans create soups of great distinction with subtle blends of spice and seasoning. Soups are always served with a very special eye for color and appetite appeal.

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