Sopa de fideo con papa y queso (Ecuadorian noodle soup with potatoes and cheese)
Recipe for Sopa de Fideo con Papa y Queso, this comforting Ecuadorian noodle soup is made with onions, garlic, achiote, oregano, potatoes, noodles or short pasta, milk and cheese.
Servings 6 to 8 servings
Ingredients
- 1 tbs of achiote oil – or 1 tbs of oil + 1 tsp of achiote powder
- 1 white or yellow onion finely diced – can also use the white parts of scallions or spring onions
- 2 garlic cloves minced or crushed
- 2 tsp cumin
- 2 tsp oregano
- 3 medium potatoes peeled and diced (~400 grams)
- 12 cups water add more if needed
- 200 grams of short pasta farfalle or thin short noodles (fideo)
- 2 cups of milk add more if needed
- 200 grams of grated or crumbled cheese use queso fresco or quesillo – can also replace with a mild feta if needed
- Salt and pepper to taste
- Finely chopped cilantro to taste
To serve:
- Extra cheese, crumbled or diced about 100 grams, can use any of the cheeses mentioned above or mozzarella
- Avocado
- Aji hot sauce
Instructions
- Heat the achiote oil or regular oil in a pot to start the refrito or base for the soup.
- Add the onions and cook until soft, about 3 minutes.
- Add the garlic, cumin, oregano, salt/pepper – you can also add the achiote powder if you are using regular oil instead of achiote oil.
- Mix well and cook for another minute.
- Add the diced potatoes, mix until well coated by the refrito.
- Add 8 cups of water and bring to boil.
- Add the pasta and cook until both the diced potatoes and pasta/noodles/fideos are tender, about 12-15 minutes.
- Add the milk and crumbled cheese (queso fresco, quesillo, feta, etc). Add an additional 1-2 cups of water if the soup consistency is too thick. Mix well and cook for another 5 minutes on low heat.
- Taste and add additional salt/pepper if needed. Add in the fresh chopped cilantro and serve immediately. You can serve it with the extra pieces of diced cheese.
