I know I have been taking the easy way out for a couple of weeks now when it comes to MKMW. Let me apologize. I should try harder. It was my silly brainchild, after all. India was a debacle. I got a few not so nice comments on my effort with that one. Well, one comment in particular really got to me. From Cold Green, whoever you may be. I tried to find you, as you seem to know your stuff…but I am not sure who you are. If anyone knows “Cold Green” – send them my way. I would like a do-over for India, but I need help. I want to try something Authentically Indian. But no fish. And no vegetarian. And no spices you can’t get in a podunk town, if possible. And no weird parts of an animal. Something they actually sell at my grocery store. I hope that isn’t too limiting. Cold Green?? Help??
Okay. Onto Ecuador.
Shelby chose our country for week FIFTEEN. Wow. Fifteen countries. That’s pretty darn cool, even if I did make my Indian fudge in the microwave. I imagine someone in India has a microwave and they use it when terribly busy. But I digress.
For my Ecuadoran Recipe I chose Locro. The weather has really been turning this week, getting crisp and cool and this potato soup really hit the spot. It was even better the second day. Not sure why it is all that Ecuadoran, but I followed the recipe to the letter, and so that COUNTS.
According to
Whats4Eats, the pretty cool site where I found this authentic recipe, “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.” All the same to me. This soup was warm and cheesy, perfect for cool weather. My only suggestion is that you should use a cheese that has more intense flavor than the mozzerella, as it was a bit mild. I added some extra spice and a little bit of grated jack the second day to kick it up a notch…that really helped.
Ecuadoran Locro
from Whats4Eats.com
4-6 servings
Oil or butter — 1/4 cup
Onion, minced — 1/2
Garlic, minced — 3-4 cloves
Potatoes, peeled and diced — 1 1/2 to 2 pounds
Water or stock — 4 cups
Milk — 1 cup
Salt and pepper — to taste
Muenster, queso fresco or mozzarella cheese, shredded — 1 cup
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.
So where will we go next week? Who knows? Until then, check out what the other traveling chefs made for Ecuador!
Now, I am off to the VT Hokie Homecoming game – we’re taking Seven, so hopefully all will go well and I’ll have some pictures to post of his first real game! Have a great weekend everyone!
{ 8 comments… read them below or add one }
I made Locro too! I loved it. I used a different recipe. It didn’t call for garlic. It did call for paprika, which made it the best potato soup I have ever eaten.
I can’t wait to have another bowl tomorrow.
The soup looks great, very good photography too. Ecuador seems to be big on potatoes, I have noticed.
This looks great! After reading all the great potato soup recipes this week I am definitely going to be trying it!
Your soup looks delicious Susan! My post will be up by midnight tonight. I hope you will come by to see it, it is a very special one!
Did you say warm cheesy potato soup? Doesn’t get better than that! It looks like authentic Ecuadorian comfort food!
Wow,
I guess this “locro” is very popular and I am convince that taste really good too. I like your 3rd photo. Looks so yum, especially with that red pepper flakes and some herb. Cheers.
Ecuador is huge on potatoes from what I read. I made the potato soup too along with a fruit salad. I love yours more! The seasoning sprinkled on top is a great idea and looks so yummy! =D
You know, just from the outside looking in, we blog for enjoyment and we can not possibly know everything about food. This cooking group widens our horizons and opens our minds and tastebuds to new flavors and ideas. I love that. We can not always get or afford specific ingredients and maybe we can not find the most authentic recipe but we do try to find what our families would hopefully enjoy trying. I love this group and I hope you don’t let a couple of people let you feel bad about anything. This is “your” baby and we are all here because we love it! Hugs, Shandy
This sounds delicious! I love how you’re exploring different country’s foods!