Locro: An Ecuadoran Peruvian potato-cheese soupFrom ABINGDON MANOR AN EXTRAORDINARY INN & RESTAURANT
In 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.
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
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.