Locro Ecuadorian Potato Cheese Soup Food
LOCRO (ECUADORIAN POTATO-CHEESE SOUP)
Found online; posting for ZWT 7-South America (Ecuador). Recipe states: Locro is a nourishing potato-cheese soup that is popular in Ecuador and Peru. A soup with the same name is found in Argentina, but Argentine locro is a vegetable and meat stew.
Provided by AZPARZYCH
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
- Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
- Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
- Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
- Remove the soup from heat and stir in the cheese.
- Adjust seasoning and serve immediately.
- *Variations:.
- A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
- Chopped avocado is often used as a garnish.
LOCRO - SOUTH AMERICAN POTATO SOUP
Make and share this Locro - South American Potato Soup recipe from Food.com.
Provided by Pesto lover
Categories Low Cholesterol
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth to a boil and add the potatoes. After it boils again, add milk.
- Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
- Saute the onion in the colored oil until translucent.
- When potatoes are almost done, add the onion.
- Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
- Add in the cheese and stir until melted.
- Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
- As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!
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LOCRO DE PAPA OR ECUADORIAN POTATO SOUP - LAYLITA'S …
Recipe for locro de papa or potato soup, a traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote or annatto, milk, …
From laylita.com
4.7/5 (353)Category Soup, StarterCuisine Ecuadorian, LatinTotal Time 50 mins
From laylita.com
4.7/5 (353)Category Soup, StarterCuisine Ecuadorian, LatinTotal Time 50 mins
- Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
- Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
- Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
- Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
POTATO LOCRO AKA A VERY POPULAR ECUADORIAN POTATO …
It was almost “too” light. Maybe because I used cottage cheese rather then some cheddar or ... Locro: Ecuadorian Potato Soup. …
From foodrecipeshq.com
Estimated Reading Time 2 mins
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- Prepare a base for the soup by heating the olive oil over medium heat in a soup pot; add the diced onions, minced garlic cloves and cumin. Cook until the onions are tender, about 3-4 minutes.
- Add the water and bring to boil, cook until the potatoes are very tender. Use blender to mash a laddle or two of the soup with potatoes in the pot. Don’t blend all of potatoes, the consistency of the soup should be creamy with small tender chunks of potatoes.
- Turn the heat down to low, stir in the milk and let cook for about 3-4 more minutes. Add more milk if the soup is too thick.
LOCRO DE PAPA - ECUADORIAN POTATO-CHEESE SOUP
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Add the onion and garlic and saute until the onion is cooked down and translucent. Stir in the potatoes, water or stock, milk, salt and pepper and …
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Estimated Reading Time 1 min
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LOCRO: AN ECUADORAN PERUVIAN POTATO-CHEESE SOUP
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Locro de papas: Locro de papas is a classic Ecuadorian potato and cheese soup. Repe lojano: Repe is a creamy soup made with green bananas or green plantains, onions, garlic, milk, cheese and cilantro. Sopa de quinua con carne: …
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When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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