Locro: An Ecuadoran Peruvian potato-cheese soup
From ABINGDON MANOR AN EXTRAORDINARY INN & RESTAURANTIn 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 Brandied fruit. This soup was a hit and we have been featuring it regularly since. It can be prepared a little on the chunky side with several different accompaniments (above with avocado) or pureed as sipped from a cup. Either way we know you will enjoy this easy to make soup from the Andes.
Directions
Ingredients
1/4 cup oil or butter
½ medium onion minced
2-4 cloves garlic minced
1 ½ to 2 pounds peeled and diced potatoes
4 cups water or chicken stock
1 cup milk
salt and pepper to taste
1 cup shredded mozzarella or queso fresco cheese
Instructions
Heat the oil or butter over medium heat in a large stock pot. Add the onion and garlic and simmer until 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 about 35 - 40 minutes. Mash the potatoes with the back of a spoon to thicken the soap leaving it a little chunky. Remove from heat and stir in the cheeses and adjust the seasoning.
You may also:
Add chopped yellow chilies with onion and garlic for spicier soup.
Add 1 cup corn kernels after soup has simmered for 20 minutes.
Add avocado slices as a garnish.
Puree for a drinkable soup.
Our Favorite Recipes
Stuffed Pork Loin with Exotic Mushroom Demiglace
This recipe is great for a dinner party for a group of up to 12 people. It also makes a very nice holiday dinner. Be sure to use 4 or 5 different types of mushrooms in the sauce. I often pair it with roasted mashed sweet potatoes with a little lime and green beans Lyonnaise as shown in the photo. While it takes a little time to prepare, the rave reviews you will get will be work the effort....Read More
- Grilled Romaine Salad
- Locro: An Ecuadoran Peruvian potato-cheese soup
- Brandied Fruit & Flan
- Scallops & Shrimp Kabobs with Fruit Salsa
- Coconut Rice Pilaf
- Colonial Custard Apple Pie
- Chocolate Covered & Brown Sugar and Spice Pecans
- Chocolate Turtle Delight
- Asian Chicken Lettuce Wraps
- Almond Pear Tart
- Apple, Pecan & Cinnamon Multigrain Pancakes
- Veal Rollatine
- Brioche
- Cold Mango & Vegetable Spring Roll
- Seafood Newberg
- Sauteed Salmon in Panko Breadcrumbs
- Chicken Saltimbocca with Lemon Sauce
- Amaretto Cream
- Argentinean Style Beef with Chimichurri Sauce
- Dilled Carrot Soup
- Apple and Orange Salad with Honey-Garlic Dressing
- Stuffed Shiitake Mushrooms with Hoisin-chili Glaze
- Shrimp BLTs
- Goat Cheese & Watermelon Summer Salad
- Crab Imperial