Locro de Papas (Ecuadorian Potato Soup)
Author: Diane C. Kennedy
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, diced
- 1 pound potatoes, peeled and sliced no less than ¼ inch thick
- ½ tablespoon ground cumin
- ½ tablespoon ground annatto
- 6 cups vegetable broth
- 1 avocado
- 1 cup cubed non-melty mild cheese, such as Queso Fresco
- 1 block firm tofu, cubed (optional)
- Cilantro leaves for garnish (optional)
- 1 cup freshly popped popcorn (optional)
- In a medium saucepan, heat olive oil and butter over medium-high heat.
- Add diced shallots and cook until translucent, about three minutes.
- Cut potato slices in half and add to pot.
- Stir in cumin and annatto.
- Pour in vegetable broth.
- Bring soup to a simmer and cook, uncovered, for about twenty minutes, until potatoes are just tender enough to part when pressed. Don't overcook!
- Ladle soup into wide shallow soup bowls.
- Add chunks of cheese and tofu (if using).
- Top with sliced avocado.
- Garnish with cilantro leaves and serve immediately.
- Provide bowls of popcorn alongside soup to add as topping (don't add it ahead of time, they become soggy instantly).
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2011/06/locro-de-papas-ecuadorian-potato-soup/
1.2.4