Best 2 Locro South American Potato Soup Recipes
Are you ready to embark on a culinary journey to the heart of South America? Locro, a hearty potato soup, is a beloved dish that captures the flavors, colors, and history of the region. This traditional soup, often served during special occasions and gatherings, brings families and friends together to share a meal that is as comforting as it is delicious. With its diverse ingredients and rich broth, locro is a true celebration of South American cuisine. In this article, we'll take you on a step-by-step guide to creating the perfect locro, exploring its origins, and providing tips to make it an unforgettable culinary experience.
Here are our top 2 tried and tested 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!
Tips:
- Use a variety of potatoes. This will give your locro a more complex flavor and texture. Good choices include russet potatoes, Yukon Gold potatoes, and red potatoes.
- Don't overcook the potatoes. They should be tender but still hold their shape.
- Add the spices and herbs gradually. Taste the soup as you go and adjust the seasonings to your liking.
- Serve locro with a variety of toppings. Good choices include fresh cilantro, chopped onion, crumbled cheese, and avocado slices.
- Locro can be made ahead of time and reheated. This makes it a great meal for busy weeknights.
Conclusion:
Locro is a delicious and hearty soup that is perfect for a cold winter day. It is also a versatile dish that can be easily adapted to your own taste. So next time you're looking for a new soup recipe to try, give locro a try. You won't be disappointed!
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