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Fanesca or Ecuadorian Easter Soup
LAYLITA'S RECIPES36Ingredients
80Minutes
520Calories
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Ingredients
US|METRIC
25 SERVINGS
- 2 lb. bacalao (seco or dried salt cod)
- 6 cups squash (diced sambo or fresh, zucchini, about 2 ½ lbs)
- 6 cups zapallo (diced, or squash, about a small sized squash butternut squash)
- 2 cups shredded cabbage
- 4 cups fava beans (cooked and peeled)
- 4 cups corn kernels (cooked)
- 3 cups green peas (cooked)
- 2 cups lima beans (cooked)
- 2 cups cannellini beans (or cooked alubias)
- 2 cups beans (chochos or lupini, peeled)
- 2 cups cooked rice (cooked in abundant water and very tender)
- 8 Tbsp. butter
- 1 tsp. achiote powder
- 1 cup white onion (diced)
- 1 cup diced red onion
- 10 garlic cloves (crushed)
- 1 Tbsp. ground cumin
- 1 Tbsp. oregano
- 1 tsp. ground pepper
- 2 cups roasted peanuts
- 12 cups milk
- 1 cup heavy cream
- 12 oz. cream cheese
- 1 cup queso fresco (crumbled, can use feta cheese as a replacement)
- 1/2 bunch cilantro (or parsley, finely chopped)
- salt (to taste)
- garbanzo beans (or chickpeas mellocos (an Andean small tuber), lentils, hominy corn, other types of beans - all ingredients should be previously cooked)
- hardboiled egg (slices)
- plantains (Fried ripe)
- cheese (Empanadas de viento or Ecuadorian fried, empanadas)
- hot peppers (slices)
- hot sauce (Aji criollo)
- white onions
- lime juice
- queso fresco (or fresh cheese slices)
- avocado slices
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium3110mg130% |
| Potassium1330mg38% |
| Protein45g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber5g20% |
| Sugars14g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium50% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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