We had a group cooking lesson at the Yanapuma Spanish School. We learned to make locro de papa, a traditional Ecuadorian potato-based soup with queso fresco and avocado.
The recipe seems to be slightly different everywhere, and amounts below are “to taste” – no measuring spoons here!
The result is a thick, filling soup. We’ve had locro de papa in several places, and it’s always been tasty. We’ll have to try to make it again in the future!
- Potatoes (red, though other varieties are fine. Smoother is better)
- Queso fresco
- Green onions
- Vegetable oil
- Achiote (annatto) – as a colorant
- Peel, cut into cubes, and boil potatoes
- Crumble queso fresco
- Chop green onions and cilantro (leaves only)
- Cut avocados into wedges
- Sauté some of the onions, cilantro, salt in vegetable oil with achiote
- Pour several cups of water into the sautéed onions; simmer. More water leads to a thinner broth; use less water for a thicker broth.
- Put the cooked potatoes into onion mix; bring to boil. Cook 25mins. Mash some but not all of the potatoes in the pot; leave some as chunks
- Serve with crumbled cheese, avocado wedges, extra cilantro and onions