Ingredients with Measurements:
- 1 lb dried fava beans
- 1 lb pumpkin, peeled and diced
- 1 lb sweet potato, peeled and diced
- 1 lb yuca, peeled and diced
- 1 lb corn kernels
- 1 lb milk
- 1 lb heavy cream
- 1 lb queso fresco, crumbled
- 1 lb chorizo, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
- Skillet
Step-by-step instructions:
1. Soak the fava beans in water overnight.
2. Drain the fava beans and place them in a large pot with enough water to cover them. Bring to a boil and then reduce the heat to a simmer. Cook for 1 hour or until the beans are tender.
3. Add the pumpkin, sweet potato, yuca, and corn kernels to the pot. Cook for another 30 minutes or until the vegetables are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. In a skillet, cook the chorizo until browned. Remove from the skillet and set aside.
6. In the same skillet, sauté the red and green bell peppers, onion, and garlic until tender.
7. Add the cooked chorizo, sautéed vegetables, cumin, oregano, salt, and pepper to the soup. Stir well.
8. Add the milk, heavy cream, and queso fresco to the soup. Stir until the cheese is melted and the soup is heated through.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Simmer
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Fava beans can be substituted with lima beans or kidney beans.
- Pumpkin can be substituted with butternut squash.
- Sweet potato can be substituted with regular potato.
- Yuca can be substituted with cassava.
- Chorizo can be substituted with bacon or ham.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add cooked rice to the soup for a heartier meal.
- Use different types of peppers for a spicier or milder flavor.
- Add cooked shrimp or fish for a seafood twist.
Tips and tricks:
- Soak the fava beans overnight to reduce cooking time.
- Use an immersion blender for easier pureeing.
- Adjust the amount of milk and cream to your desired consistency.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro and a dollop of sour cream.
Garnishes:
Chopped cilantro, sour cream, diced avocado, and sliced radishes.
Pairings:
Crusty bread and a side salad.
Suggested side dishes:
Roasted vegetables or a side of rice.
Troubleshooting advice:
- If the soup is too thick, add more milk or cream.
- If the soup is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Fanesca is a traditional Ecuadorian soup that is typically served during Holy Week. It is made with a variety of grains and vegetables and is often served with empanadas.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup with a side of empanadas and a glass of red wine.
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Region: Ecuadorian