Soup Ecuadoriaans On Average
February 8, 2015
1Heat the oil and butter over medium heat in a large pot.
2Add the onion and garlic and simmer until the onion is.
3Stir in potatoes, water of bouillon, milk, salt and pepper and bring to a boil.
4Reduce heat to low and simmer until the potatoes fall apart, 30-45 minutes.
5Mash the potatoes a bit with the back of a spoon.
6Remove the soup from the heat and stir in the cheese.
7Season to taste and serve immediately.
Oil or butter - 1 / 4 cup
Ui, ground beef - 1 / 2
Garlic, mince - 3 up to 4 cloves
Potatoes, peeled and diced - 1 1 / 2 up to 2 pond
Water - 4 cups
Milk - 1 cup
Salt and pepper - to taste
Muenster, kaas of mozzarella cheese, grated - 1 cup