Fanesca or Ecuadorian Easter Soup

laylita.com

Gab

2 lbs bacalao seco or dried salt cod

6 cups of diced sambo or fresh squash zucchini, about 2 ½ lbs

6 cups of diced zapallo or squash about a small sized squash butternut squash or a large kabocha squash

2 cups of shredded cabbage

4 cups of cooked and peeled fava beans

4 cups of cooked corn kernels

3 cups of cooked green peas

2 cups of cooked lima beans

2 cups of cooked alubias or cannellini beans

2 cups of chochos or lupini beans peeled

2 cups of rice (cooked) - cooked in abundant water and very tender

8 tbs butter

1 tsp of achiote or annatto powder

1 cup of diced white onion

1 cup of diced red onion

10 garlic cloves crushed

1 tbs of ground cumin

1 tbs of dry oregano

1 tsp of ground pepper

2 cups of roasted peanuts

10 to 12 cups of milk you can also use less milk and replace it with the broth where the veggies were cooked for a lighter version

1 cup of heavy cream

8 to 12 oz of cream cheese adjust to taste

1 cup of crumbled queso fresco can use feta cheese as a replacement

½ bunch of cilantro or parsley finely chopped, about 6 tablespoons

Salt to taste

subheading: Other additional ingredients (optional and added if you like them or have them available):

Garbanzos or chickpeas mellocos (an Andean small tuber), lentils, hominy corn, other types of beans - all ingredients should be previously cooked

subheading: Serve with:

Hardboiled egg slices

Fried ripe plantains

Empanadas de viento or Ecuadorian fried cheese empanadas

Hot peppers slices

Aji criollo hot sauce

Curtido de cebolla blanca or white onions marinated in lime juice

Queso fresco or fresh cheese slices

Avocado slices

Directions at laylita.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer