Locro Ecuadorian Potato Cheese Soup Recipes
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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POTATO AND CHEESE SOUP (LOCRO DE PAPA)- ECUADOR
Instructions. Make the refrito (base) by adding onions, garlic, cumin, achiote and a dash of salt to a soup pot with oil and sautéing until tender, …
From gourmetvegetarians.com
Cuisine Ecuadorian, South AmericanCategory Lunch, Side DishServings 4Total Time 50 mins
From gourmetvegetarians.com
Cuisine Ecuadorian, South AmericanCategory Lunch, Side DishServings 4Total Time 50 mins
- Make the refrito (base) by adding onions, garlic, cumin, achiote and a dash of salt to a soup pot with oil and sautéing until tender, around 5 minutes.
- Add water, bring to a boil, and cook until the potatoes are tender. Mash the majority of the potatoes with a masher, leaving a few chunks. The consistency should be creamy with a few chunks of potato remaining.
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 (352)Category Soup, StarterCuisine Ecuadorian, LatinTotal Time 50 mins
From laylita.com
4.7/5 (352)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, THE BEST TRADITIONAL POTATO SOUP IN ECUADOR
First of all, this is a traditional mouth-watering Ecuadorian potato and cheese soup, found in the highlands of the country. What is it locro made of. This …
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Estimated Reading Time 3 mins
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4.4/5 (14)Total Time 50 minsCuisine South American, LatinCalories 421 per serving
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VEGAN LOCRO DE PAPA SOUP - LOTTAVEG PLANT-BASED RECIPES
Chop the onion, garlic and potatoes. Heat 2 tbsp vegetable broth in a large soup pot over medium heat. Add the onion, garlic, cumin and achiote powder and saute until the onions are translucent, about 2 minutes. Add the potatoes and toss to coat in the spices. Saute for an additional 5 minutes.
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Soups: "Locro: A Ecuadoran Peruvian potato-cheese soup In the June2012 cooking school we featured some wonderful dishes from "South of the Border", including a duck quesadilla from Mexico, Churrasco steak and chill rubbed lamb tenderloin from Argentina, a Caipirinha sorbet from Brazil, Venezuelan guasacaca ( a fancy guacamole) and Flan with …
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Repe lojano is a traditional Ecuadorian soup made with a combination of green bananas, milk, cilantro, grated cheese, and onions. The soup is simmered over medium-high heat until all the ingredients become soft. When served, repe lojano is usually accompanied by avocado slices, cheese, or hot ají sauce. If you want the soup a bit thicker, a ...
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This classic Ecuadorian soup is made with a combination of onions, garlic, potatoes, annatto, cumin, milk, and queso fresco. The soup is simmered until the ingredients become fully cooked, and the cheese is then mixed in until it melts. Locro de papa is served hot, topped with chopped cilantro, diced avocado, and ají hot sauce, which is the ...
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While it is unknown just how long the people of Ecuador have been making this stew, its title offers a few clues. The name blends ancient and Colonial cultures, with locro being a variant of the Quechua word for soup, and papa being Spanish for potato. It is likely that some version of the soup has graced tables for more than 500 years.
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