Ecuadorian Potato Soup
Ecuadorian Potato Soup (Locro de Papa)
It is a typical and most popular soup in Ecuador. The process seemed very similar to how I make potato soup, except its authenticity came from the addition of annatto oil. They also add very interesting toppings, such as sliced avocado, crumbled cheese, julienned red bell pepper, and cilantro. Toppings are optional and you can use the ones you like or want and leave out the other. We had it a in a restaurant on our way back from Cotopaxi visit. Here is the version I made.
Ingredients
Method
- Heat olive oil in a 5 quart Dutch oven over medium heat. Add
onion and sauté until translucent. Add potatoes and cook until potatoes are
partly cooked and beginning to soften, about 5 to 10 minutes. - Add vegetable broth, and milk and bring it to a boil. Reduce heat to medium low and let the soup simmer until potatoes are really tender, about 15 minutes. Lightly, blend and making sure that it has potato pieces for texture.
- Add corn kernels, and peas, stir and continue to simmer for ten more minutes or
until all the vegetables are well cooked. Season with salt and pepper to taste - Serve in individual bowl.
- Garnish with avocado, cheese, julienned red bell pepper, and cilantro. Hot sauce can
also be added.
Notes
Locro de Papa (potato soup) is a favorite Ecuadorian soup which features a unique regional spice called annatto. I have been using this in Spanish, and Puerto Rican recipes and is available in local grocery stores. I buy the seeds and heat them in vegetable oil to infuse flavor for use.
When we were in Ecuador, we had their traditional potato soup (locro de papa) in a restaurant, which they served before the meal. Made with starchy potatoes which they blend with broth, milk, and spices. Subsequently, they add vegetables to it and cook until all the vegetables are well cooked. When the soup is ready, they serve it with number of garnishes and hot sauce.
