ECUADOREAN POTATO SOUP
Here is a nice, simple recipe for traditional Ecuadorian potato soup. I have not tried this yet & am posting for ZWT 4.
Provided by Um Safia
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in large saucepan. add onions and saute for 10 minutes, add flour and mix until smooth.
- Add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder & simmer for 20 minutes.
- Add milk and peas and continue to cook for 5 minutes.
- Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beat constantly to avoid curdling.
- Return the contents of the bowl to the saucepan and heat through but do not boil.
- Place a few slices of avocado in each soup bowl and pour soup over them. serve.
Nutrition Facts : Calories 470.2, Fat 26.8, SaturatedFat 13.5, Cholesterol 151.3, Sodium 987.8, Carbohydrate 44, Fiber 7, Sugar 5, Protein 15.7
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.
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LOCRO DE PAPA OR ECUADORIAN POTATO SOUP - LAYLITA'S …
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4.7/5 (358)Category Soup, StarterCuisine Ecuadorian, LatinTotal Time 50 mins
- Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
- Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
- Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
- Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
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- For aji amarillo sauce, blacken chillies over a flame (or roast in a hot oven), turning occasionally (2-3 minutes), then place in a bowl, cover with plastic wrap and leave to steam (5-10 minutes). Peel chillies, coarsely chop and process in a food processor with coriander and spring onion until coarsely chopped. Transfer to a bowl, stir in remaining ingredients and season to taste.
- Heat half the oil in a large saucepan over medium-high heat, add onion, garlic, cumin and achiote, stir to combine, then fry, stirring occasionally, until onion is tender and translucent (4-5 minutes). Add 1.5kg potatoes, stir to coat in the onion mixture and cook, stirring occasionally, for another 5 minutes. Add 1.5 litres water, season to taste and bring to the boil, then reduce heat to medium and simmer until potatoes are tender (20-25 minutes). Coarsely mash or pulse the potatoes with a hand-held blender so little chunks of potato remain but the overall texture is creamy, then stir in milk, adding a little extra if necessary to thin soup to your preferred consistency. Simmer for another 5 minutes, then stir in cheeses and remove from the heat.
- Heat remaining oil in a large frying pan over medium-high heat, add remaining potato and fry, turning occasionally, until golden brown and tender (6-7 minutes). Drain on paper towels and season to taste.
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