Locro South American Potato Soup Food
PERUVIAN LOCRO (BUTTERNUT SQUASH)
I got this recipe from my husband's grandmother who is from Peru. This recipe is delicious and healthy. It is also filling. The butternut squash, corn, and sweet peas are combined into a delicious dish for the whole family. Serve with a side of French bread. And enjoy!
Provided by Holly
Categories World Cuisine Recipes Latin American South American Peruvian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
- Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.
Nutrition Facts : Calories 672.5 calories, Carbohydrate 79.3 g, Cholesterol 92.6 mg, Fat 32.3 g, Fiber 9.8 g, Protein 23 g, SaturatedFat 19.9 g, Sodium 510.7 mg, Sugar 16 g
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 RECIPE: DELICIOUS ECUADORIAN POTATO SOUP
1. In a large soup cooking pan, heat the oil over medium heat and add the diced onions, garlic, cumin and achiote powder. Cook on a medium heat, for around 5 minutes, stirring frequently, until the onions are tender. The initial …
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LOCRO DE PAPAS (SOUTH AMERICAN POTATO SOUP) ON …
Warm the oil over medium-high heat, and add the onions and half of the potatoes. Cook, stirring frequently, until the onion is softened, about 4-5 minutes. Add the cumin, salt, and pepper, and cook, stirring, for 1 …
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SWEET POTATO AND ZUCCHINI LOCRO - PERU DELIGHTS
Instructions. Heat the oil in a medium pan over medium heat, and sauté the onion and garlic for 5 minutes, stirring occasionally. Add the chili pepper paste, sweet potato, zucchini, salt, and pepper, stir well for two minutes, and …
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LOCRO RECIPE (ECUADORAN, PERUVIAN POTATO-CHEESE SOUP)
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 bring to a boil. Reduce heat to low and simmer until potatoes are falling apart, 30 to 45 …
From whats4eats.com
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LOCRO DE PAPA OR ECUADORIAN POTATO SOUP - LAYLITA'S RECIPES
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, …
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.
LOCRO DE PAPA ECUATORIANO POTATO SOUP RECIPE - THE …
Mash the potatoes thoroughly in the pot with a potato masher. In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend. Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
From thespruceeats.com
4.4/5 (14)Total Time 50 minsCuisine South American, LatinCalories 421 per serving
From thespruceeats.com
4.4/5 (14)Total Time 50 minsCuisine South American, LatinCalories 421 per serving
LOCRO, THE BEST TRADITIONAL POTATO SOUP IN ECUADOR - SOUTH AMERICA
This soup´s ingredients are some the best and most abundant ones in the highlands of Ecuador. Locro de papas is made of milk, potatoes, garlic, onion, cumin and achiote. Important to mention that the potato used for this soup is only found in Ecuador, so when trying to prepare the soup abroad, it has been hard for me to get the same ...
From visitecuadorandsouthamerica.com
Estimated Reading Time 3 mins
From visitecuadorandsouthamerica.com
Estimated Reading Time 3 mins
LOCRO NARIñENSE (POTATO AND CHEESE SOUP) - MY COLOMBIAN RECIPES
Instructions. Place the potatoes and hogao in a pot and mix well. Cook for about 5 minutes, stirring often. Add the water and bring to boil, cook until the potatoes are very soft about 35 to 45 minutes. Using a potato masher or a fork, mash the potatoes in the pot leaving some chunks. Turn the heat to medium-low.
From mycolombianrecipes.com
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LOCRO {ECUADORIAN POTATO SOUP} | SOUTH AMERICAN RECIPES, …
Oct 20, 2019 - Tradìtìonal Ecuadorìan potato soup. Thìs versìon has potatoes, corn, cìlantro, mozzarella cheese, avocado, and a bìt of mìlk. INGREDIENTS:...
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LOCRO DE PAPA, QUITEñO COMFORT FOOD - BY ANGIE DRAKE
Prepare the ingredients; dice the white onion; peel and dice the potatoes; dice the cheese into 1/4 inch pieces. Saute the onion in achiote oil until golden and opaque. Add potatoes and saute for a few minutes before adding enough water to cover the potatoes. Bring to a boil. Cook until the potatoes are falling apart.
From notyouraverageamerican.com
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RECIPEDB - COSYLAB.IIITD.EDU.IN
Locro - South American Potato Soup. Source: Genius Kitchen(food.com) Estimated Nutritional Profile . Nutrient Quantity; Energy (kCal) 2303.36: Total fats (g) 45.2122: Carbohydrates (g) 329.4962: Protein (g) 130.2242: Vitamin D (D2 + D3) (g) 1.2440: Phosphorus, P (mg) 1959.3600: Theobromine (mg) 0.0000: Retinol (g) 189.8000: Vitamin E, added (mg) 0.0000: Campesterol …
From cosylab.iiitd.edu.in
From cosylab.iiitd.edu.in
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Locro is a thick and nourishing stew which originated in South America, long before the arrival of Spanish conquistadores. This authentic and traditional stew has numerous varieties, but the most famous version is the Argentinian locro, mostly made with dry white corn kernels, meat, and vegetables. The dish usually consists of pork or beef cuts ...
From tasteatlas.com
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LOCRO ECUADORIAN POTATO CHEESE SOUP RECIPE - WEBETUTORIAL
Locro ecuadorian potato cheese soup is the best recipe for foodies. It will take approx 80 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make locro ecuadorian potato cheese soup at your home.. The ingredients or substance mixture for locro ecuadorian potato cheese soup recipe that are useful to cook such type of recipes are:
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Locro de papa is served hot, topped with chopped cilantro, diced avocado, and ají hot sauce, which is the reason why this hearty soup is especially popular on colder days. If desired, choclo corn can also be added to the soup for extra flavor. The word locro is derived from the Quechua word ruqru, which means stew, while papa means potato.
From tasteatlas.com
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LOCRO DE PAPA SOUP | POTATO SOUP, ECUADORIAN FOOD, COOKING RECIPES
Nov 21, 2016 - Recipe for locro de papa or potato soup, a traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote or annatto, milk, cheese and cilantro.
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Locro Argentine Hominy Stew Argentine Recipes South American Recipes Classic Food . Pin On Recipes . Pin On Recetas Ecuatorianas . Pin On Our Food . Argentine Locro By Katiemetz On Flickr Food Argentina Food Argentine Recipes . Pin On Recipes Soups Stews . Pin On Soup . Pin On Food E Licious Recipes . Pin On Yum . Recipe Andean Potato …
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One of the great parts about the traditions of food in latin america is that it´s got a lot of history. Locro is said to originate from the indigenous tribes living in the andes around the time of the Incan empire. Locro spread with the people known as the Cuyo as they migrated into the north of Argentina before the colonization of the spaniards. After the May revolution which …
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LOCRO {ECUADORIAN POTATO SOUP} - SEE THE HAPPY
Peel and cut the potatoes. About 5 of them need to be diced very small, the remaining 7 cut into medium size pieces, small enough to put into your mouth without having to cut them. Set those 7 aside. Add the small, diced potatoes to the boiling water and allow to boil for about 15 minutes.
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LOCRO: POTATO SOUP, ECUADORIAN STYLE | LIKE A DEER PANTING FOR …
Cut the potatoes in various sizes so they cook at different rates. Boil until smaller pieces of potato are able to be mashed and large pieces broken down easily with a large utensil. Right in the pot, as you mash and break down the potatoes and the soup thickens, add 2 c. of milk, salt, pepper, and powdered garlic to taste.
From silvialedon.com
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LOCRO {ECUADORIAN POTATO SOUP} - THE KUSI LIFE
Put on the lid and allow it to boil for 12-15 minutes or until the larger potatoes are tender. Once the large pieces are tender, turn it down to medium low and add the milk and the corn. Allow the soup to simmer for about 4-5 minutes. Remove it from the heat and let it sit for about 10 minutes.
From thekusilife.com
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Locro - South American Potato Soup Recipe chicken stock, olive oil, pepper, annatto, potato, onion, eggs, salt, rice, monterey jack cheese, milk This is a soup I grew up on. We ate it once a week by demand of 5 hungry kids! 1 Bring broth to a boil and add the potatoes. After it boils again, add milk. 2 Meanwhile, to make olive oil with acio...
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LOCRO DE PAPAS (PERUVIAN POTATO SOUP) | THE SPLENDID TABLE
1. Fill a medium-size bowl with cold water. Wash the potatoes well under cold running water. Cut them in half and submerge them in the bowl of water to prevent them from discoloring. 2. Heat the oil in a Dutch oven or large saucepan over medium-high heat.
From splendidtable.org
From splendidtable.org
LOCRO DE PAPA (ECUADORIAN POTATO SOUP) - CURIOUS …
In a medium soup pot, heat the oil. Add the onions and sauté over medium high heat until softened, 2-3 minutes. Add the garlic, cumin, and annatto. Sauté until fragrant, 1-2 minutes. Add the potatoes and mix to coat them in the onion mixture. Cook, stirring often for 3 …
From curiouscuisiniere.com
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Locro is best-served piping hot with a side of crusty, freshly baked bread. Locro Recipe. To make locro at home, you need various ingredients. You can substitute most of these for alternates. For this recipe, cut all the meat into bite-size pieces. Ingredients. 1 1/2 pounds pork ribs; 1 pound pancetta; 1 pound flank steak (Argentinian beef ...
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FOODCOMBO
LOCRO-THE-BEST-TRADITIONAL-POTATO-SOUP-IN-ECUADOR - VISIT ECUADOR …
Visit Ecuador and South America + JORD Wood Watches – $100 Giveaway! Travel Shop. Gift Ideas. Best Christmas gift ideas for the avid traveler in your life; Travel books that have inspired serious wanderlust; Top 5 best books to learn about the traditional food of South America; Ebooks. Travel books that have inspired serious wanderlust
From visitecuadorandsouthamerica.com
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LOCRO DE PAPA (ECUADORIAN POTATO CHEESE SOUP) - THE SMART SLOW …
Ingredients. 2 tablespoon vegetable oil. 1 onion, diced. 2-3 garlic cloves, smashed. 1 teaspoon ground cumin. 1/2 teaspoon Achiote powder (or 1/4 tsp turmeric and 1/4 tsp paprika, plus a hint of nutmeg)
From smartslowcooker.com
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LOCRO DE PAPAS (POTATO & PEPPERS SOUP) RECIPE - EATINGWELL
Broil, turning every 5 minutes, until charred and softened, 15 to 20 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, seed and chop the peppers; set aside. Step 3. Meanwhile, melt butter in a large pot over medium-high heat.
From eatingwell.com
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LOCRO SOUTH AMERICAN POTATO SOUP RECIPE - WEBETUTORIAL
Locro south american potato soup is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make locro south american potato soup at your home.. The ingredients or substance mixture for locro south american potato soup recipe that are useful to cook such type of recipes are:
From webetutorial.com
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LOCRO - SOUTH AMERICAN POTATO SOUP RECIPE - FOOD.COM
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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Pour enough hot water to cover the beef, bring it to a boil then simmer for one hour and 15 minutes. Add the butternut squash, potatoes and corn, continue to simmer for 30 minutes. Add water if necessary. Slightly mash the squash and potatoes to make the soup thick. Add the cannellini, season with salt and freshly ground black pepper then ...
From angsarap.net
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RECIPE: ANDEAN POTATO & CHEESE SOUP (LOCRO DE PAPA) - EASY …
Locro de papa or Ecuadorian potato soup. 1 teaspoon dry oregano. 5–6 potatoes peeled and cut in small chunks, about 2 lbs of potatoes. 1 cup uncooked quinoa pre-washed (1 cup = 6 ounces = 170 grams) 8 cups water or broth. 1 cup milk add more if the soup is too thick. 2 cups grated or crumbled queso fresco can also use mozzarella or feta cheese.
From recipegoulash.cc
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Heat the oil over medium heat in a soup pot, add chopped onion and fry until golden. Add the garlic, cumin, and annatto, and sauté for 2 minutes. Add the potatoes to the pot, mix well and cook for 5 minutes stirring occasionally. Pour water just enough to cover the potatoes and bring to boil. Add a generous pinch of salt and stir.
From souptour.com
From souptour.com
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Locro de Papa. Heat oil. Add onion, garlic, cumin and achiote. Cook on low heat for about 5 minutes until onions soften. (or you can use store bought sofrito) Add water and potatoes. Cook until potatoes are tender, about 20 minutes after it comes to a boil. Using an immersion blender, partially puree about halfway.
From globalkitchentravels.com
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How to make Locro de Papa from Ecuador. Make the refrito (base) by adding onions, garlic, and spices to a soup pot with oil and sautéing until tender, around 5 minutes. Add in the diced potatoes and toss to coat. Cook for five minutes, stirring frequently. Add water, bring to a boil, and cook until the potatoes are tender.
From polkadotpassport.com
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LOCRO SOUP - POTATO SOUP
Locro is a hearty potato soup, consisting of just a few ingredients which lends itself to a number of variations. It is made from a special Ecuadorian potato (papa chola) which has a distinctive yellow color. The method of breaking open the potatoes with the twist of a knife, versus making a clean slice, allows more starch to be released and results in a creamy yet chunky soup.
From sites.google.com
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SOUTH AMERICAN SOUPS AND STEWS - SAVEUR
South American Soups and Stews. Published Dec 11, 2012 10:00 AM. Food. This hearty Brazilian stew of fish, shrimp, tomato, and coconut milk can be made with any firm-fleshed white fish, such as ...
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POTATO LOCRO AKA A VERY POPULAR ECUADORIAN POTATO SOUP - FOOD …
This a creamy yet very light soup. I cleaned the pot with my fingers to have a preview of its taste. After licking off the soup from my fingers I reckoned I could add some fats by drizzling extra virgin olive oil on top. It was almost “too” light. Maybe because I used cottage cheese rather then some cheddar … Continue reading "Potato Locro aka a very popular …
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LOCRO, THE BEST TRADITIONAL POTATO SOUP IN ECUADOR - SOUTH AMERICA ...
Jul 4, 2021 - Let me introduce you in this article to what for me is the absolute best soup you can taste in Ecuador: locro de papas, or just locro!
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LOCRO SOUP HIGH RESOLUTION STOCK PHOTOGRAPHY AND IMAGES - ALAMY
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Cook until the garlic is fragrant, about 30 seconds, then stir into the onions and potatoes. Add the stock to the pan and bring to a boil. Reduce heat to medium-low, and simmer the soup until the potatoes are tender, 10 to 15 minutes. Add the corn kernels, peas, queso fresco, and milk to the soup.
From thekitchn.com
From thekitchn.com
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