Locro Ecuatoriano 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 ECUATORIANO
Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve.
Provided by Sctweigle
Categories Potato Soup
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
- Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
- Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 25.5 g, Cholesterol 42.2 mg, Fat 14.7 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 9.1 g, Sodium 678.5 mg, Sugar 4.2 g
LOCRO ECUATORIANO
Locro is a hearty potato-cheese soup that is popular in Ecuador and Peru. Top with sliced avocado to serve.
Provided by Sctweigle
Categories Potato Soup
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
- Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
- Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 25.5 g, Cholesterol 42.2 mg, Fat 14.7 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 9.1 g, Sodium 678.5 mg, Sugar 4.2 g
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