Instructions: 1. Cooking potatoes: In a 1 1/2 quart stockpot, warm the oil over medium high heat.

Saute the onion and garlic until soft. Add the potatoes and chicken broth.

Bring to

a boil, lower the heat, and cook covered until tender, about 30 minutes.

2. Seasoning: Stir the milk and cabbage into the potato mixture. Cook over medium

high heat about 5 minutes, or until the cabbage is tender. Reduce heat to a bare

simmer.

3. Poaching eggs: Break the eggs one at a time into a small bowl and slip them into

the potato soup, being careful not to break the yolks. Cover and simmer 5 additional

minutes.

4. Thickening lorco (yes, thats what is says) and serving: While the eggs are cooking, mix together the cottage cheese and shredded cheese; stir into the soup. At

this point the soup should be thick and creamy. Garnish with avocado slices and season with hot sauce, if desired.

SERVING SUGGESTION: Serve a generous portion of this delicious, hearty soup with

biscuits or a good-quality bread. Or use as an ample first- course soup, followed by

a simply prepared fish (sauteed with butter, capers, and white wine)

accompanied by

a salad of greens and ripe tomato.

MAKES 4 SERVINGS (PORTION SIZE: 2 CUPS)

Cordova and Emma Carrasco

NOTES : Typical Ecuadorean soup recipe for special occasions and holidays.

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