News Americas, QUITO, Ecuador, Fri. July 22, 2011: Say Ecuador and maybe Inca ruins, Andean peaks, and the wildlife-rich Galapagos Islands may flash across your mind. But while it is the smallest of all the Andean countries, it is its startling array of foods that may surprise you.
Ecuador’s Locro or potato soup is among those delights and is typically served with cheese or egg. Locro is possibly the most representative dish of the Sierra Region of Ecuador and any restaurant featuring typical Andean food will include steaming bowls of this creamy potato soup, which is as popular with adults as with children.
Give it a shot in the comfort of your kitchen.
Locro (Potato Soup) Recipe
• 4 tablespoons (1/4 cup) butter
• 1 teaspoon sweet paprika
• 1 medium onion, finely chopped
• 4 pounds potatoes, peeled and sliced
• 1 cup each milk and light cream
• 1/2 pound Munster cheese, grated and salt
HOW TO PREPARE:
In a large, heavy saucepan heat the butter and stir in the paprika.
Add the onion and sauce over moderate heat until the onion is softened.
Pour in 4 cups water, bring to a boil, and the potatoes, and simmer over low heat, uncovered, stirring occasionally.
When the potatoes are almost done, add the milk and cream and continue to cook, stirring from time to time, until the potatoes begin to disintegrate.
Stir the cheese into the potatoes, season to taste with salt, and serve immediately.