Best 2 Locro Ecuadorian Potato Cheese Soup Recipes
Locro, a traditional Ecuadorian potato and cheese soup, is a hearty and flavorful dish that is perfect for a cold day. It is made with a variety of ingredients, including potatoes, cheese, onions, garlic, and spices. Locro is typically served with avocado, sour cream, and cilantro. This article includes three different recipes for locro: a classic locro de papa, a locro de queso, and a locro de mariscos. The classic locro de papa is made with potatoes, cheese, and spices. The locro de queso is made with cheese, potatoes, and onions. The locro de mariscos is made with seafood, potatoes, and spices. All three recipes are easy to follow and make a delicious and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
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!
Tips:
- Use Yukon Gold or russet potatoes for a creamy and flavorful soup.
- For a richer flavor, use a combination of whole milk and chicken broth.
- Add aji Amarillo paste or ground cumin for a smoky flavor.
- Top the soup with fresh cilantro, avocado, and queso fresco for a delicious and authentic presentation.
- Serve locro with a side of warm tortillas or crusty bread for a complete meal.
Conclusion:
Locro is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, creamy or chunky, there is a locro recipe out there for you. So next time you are looking for a comforting and satisfying meal, give locro a try. You won't be disappointed!
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