Ecuadorean Potato Soup Recipes

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ECUADOREAN POTATO SOUP



Ecuadorean Potato Soup image

Here is a nice, simple recipe for traditional Ecuadorian potato soup. I have not tried this yet & am posting for ZWT 4.

Provided by Um Safia

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons butter
3 medium onions (finely chopped )
2 tablespoons flour
3 cups chicken broth
4 medium potatoes (peeled and diced )
1/8 teaspoon saffron
1 teaspoon salt
1 teaspoon aji chili powder (or cayenne )
3 cups milk
1/2 cup green peas
3 medium eggs
1/4 lb cream cheese
1 medium avocado (peeled and thinly sliced)

Steps:

  • Heat butter in large saucepan. add onions and saute for 10 minutes, add flour and mix until smooth.
  • Add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder & simmer for 20 minutes.
  • Add milk and peas and continue to cook for 5 minutes.
  • Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beat constantly to avoid curdling.
  • Return the contents of the bowl to the saucepan and heat through but do not boil.
  • Place a few slices of avocado in each soup bowl and pour soup over them. serve.

Nutrition Facts : Calories 470.2, Fat 26.8, SaturatedFat 13.5, Cholesterol 151.3, Sodium 987.8, Carbohydrate 44, Fiber 7, Sugar 5, Protein 15.7

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

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.

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