 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. Ingredients:
1/4 cup oil or butter |
1/2 onion, minced |
3 to 4 cloves garlic, minced |
1 1/2 to 2 lbs potatoes, peeled and diced |
4 cups water or stock |
1 cup milk |
salt and pepper to taste |
1 cup muenster, queso fresco or mozzarella cheese, shredded |
Directions:
1. Heat the oil or butter over medium flame in a large pot. Add onion and garlic and simmer until the onion is translucent.
2. Stir in the potatoes, water or stick, milk, salt and pepper and bring to a boil. Reduce heat to low and simmer until potatoes are falling apart, 30 to 45 minutes. Mash potatoes up a bit with the back of the spoon to thicken the soup, leaving it a little chunky.
3. Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.
4. Variation:
5. 1. Saute 1-2 chopped ajis amarillos (yellow chili peppers) with onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup.
6. 2. 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 to 30 minutes.
7. 3. Chopped avocado is often used as a garnish
|
|