ECUADORIAN VEGETABLE SOUP

Ecuadorian Vegetable Soup image

Provided by Vicki Butts (lazyme)

Time 50m

Number Of Ingredients 11

3 c chicken stock
1 c milk
1 medium potato, peeled, diced
1 medium yellow squash, finely diced
1 medium zucchini, finely diced
1/2 red onion, finely diced
2 Tbsp olive oil
1 tsp achiote oil (or paprika)
2 ears fresh sweet corn (to make 1 cup kernels)
freshly ground white pepper, to taste
1 c crumbled feta cheese

Steps:

1. In a large saucepan, bring the stock and milk to a simmer. Add the potatoes, cover, and cook until the potatoes are tender.
2. Puree in a blender and return the puree to the saucepan. Thin if needed with water or more stock.
3. In a skillet, quickly saute the two squashes and onion in the olive oil with the achiote oil or paprika. Add to the puree.
4. 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. (No need to add salt - the feta will add a salty taste later).
5. Bring the soup to a simmer and cook, covered, for 5 minutes.
6. Ladle into soup bowls and sprinkle with the cheese, which each diner can stir into the soup.