Fanesca (Ecuadorian Easter Soup)

Friends, this post was first published in April of 2019.

A while back we spoke about understanding Culture through language (you can listen to that podcast by clicking here). Today we invite you to begin understanding Ecuador through food. Today’s podcast begins a Saturday series called “Cooking With The Downings.” Each Saturday you will be invited to experience a different Ecuadorian recipe and join us as we explore the gastronomy of our beloved Ecuador.

Today’s episode of Cooking With The Downings is a bit work intensive but it is worth it to get a taste of Easter on the Equator. Fanesca is a popular soup served during Easter celebrations. To listen to our thoughts about it click play on the podcast below.

Fanesca (Ecuadorian Easter Soup) Recipe.

Serves: 25 people

This recipe serves a lot of people because Easter Soup is made for a very special occasion.  It is made for the traditional family get togethers held on Easter Sunday.

Ingredients

• 2 lbs dried salt cod
• 12 ½ cups of milk
• 1 cup of heavy cream
• 6 cups of diced fresh zucchini
• 1 small butternut squash
• 2 ½ cups of shredded cabbage
• 4 cups of cooked and peeled fava beans
• 4 cups of cooked corn kernels
• 3 cups of cooked peas
• 2 cups of cooked lima beans
• 2 cups of cooked cannellini beans
• 2 cups of peeled lupini beans
• 2 cups of tender cooked rice
• 8 tbs butter
• 1 ½ tsp of achiote
• 1 diced white onion
• 1 diced red onion
• 10 crushed garlic cloves
• 1 tbs of ground cumin
• 1 tbs of dry oregano
• 1 tsp of ground pepper
• 2 cups of roasted peanuts
• 12 oz of cream cheese
• 1 cup of feta cheese
• ½ bunch of finely chopped cilantro
• Avocado slices
• Queso fresco
• Pinch of salt

Instructions

First.  Soak the salt cod in water for 24 hours, changing the water every 6-8 hours, at the end cut the cod into medium-sized pieces.

Then.  Barely cover the diced butternut squash and zucchini and cook until tender, drain the water and place them in a blender and make a puree.

Then.  Boil the shredded cabbage for 3 minutes, drain and add the cabbage to the squash puree.

Then.  In a large pot, Heat the butter over medium heat to make a flavor base for the soup, add the achiote, onions, garlic, cumin, pepper and oregano and cook until the onions are tender.

Then.  Add the cooked rice to the flavor base and mash it with a potato masher to make a thick puree.

Then.  Mix in the squash and cabbage puree.

Then.  Add 4 cups of milk and the fava beans, green peas, corn, lima beans and cannellini beans, stir and simmer for 15 minutes, stir frequently and avoid the mixture from sticking to the bottom of the pot.

At The Same Time.  Bring 6 cups of milk to boil, add the cod, and boil for 10 minutes.

Then.  Add the milk and cod to the soup.

Then.  Blend 2 cups of milk with the roasted peanuts, and pour into the soup, cook for 10 minutes, stirring frequently.

Then.  10 minutes before serving, add the lupini beans, the heavy cream and the cheeses, stir to help the cheeses dissolve.  Add chopped cilantro and stir well.

Enjoy.  Serve with sliced avocado and traditional Ecuadorian side dishes.  

Are you thinking of attempting this recipe? We would love to read your comments about your experience.

With much love, The Dowings

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