Locro South American Potato Soup Food

PERUVIAN LOCRO (BUTTERNUT SQUASH)

Peruvian Locro (Butternut Squash) image

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

Ingredients

1 large butternut squash, peeled and cut into chunks
water to cover
salt to taste
¾ (12 ounce) can evaporated milk (such as PET®)
½ cup butter
1 (16 ounce) package frozen corn
1 (16 ounce) package frozen sweet peas
2 cups grated Cheddar cheese
3 cups cooked basmati rice

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)

Locro (Ecuadorian Potato-Cheese Soup) image

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

Ingredients

1/4 cup oil or 1/4 cup butter
1/2 onion, minced
3 -4 garlic cloves, minced
1 1/2-2 lbs potatoes, peeled and diced
4 cups water or 4 cups stock
1 cup milk
salt and pepper
1 cup muenster cheese, queso fresco or 1 cup mozzarella cheese, shredded

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

Locro - South American Potato Soup image

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

Ingredients

4 -5 large russet potatoes, peeled & cut in chunks
8 cups chicken broth
1 cup milk
1 small onion, finely diced
2 teaspoons olive oil (colored with achiote seeds)
1 egg
2 cups monterey jack cheese, shredded
salt & pepper
2 cups cooked rice (optional)

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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