Ecuadorian Locro Soup Recipe
Cream of Potato Soup with Cheese, Egg or Pork Skin
This potato-based soup, and its many variations, can be found all over the Andes. It is especially popular in Ecuador, where it is typically served with cheese or egg.
Locro is possibly the most representative dish of the Sierra Region of Ecuador. Any restaurant featuring typical Andean food will include steaming bowls of this creamy potato soup, which is as popular with adults as with children.
A simple and economical dish which uses few ingredients, locro is often served with a slice of avocado and/or cheese, and a handful of tostado, or toasted corn.
A complete meal
Unlike other soups in Ecuador (which are served before the main dish) locro is often regarded as a complete meal, since it is fairly hearty. In Ecuador, locro is normally prepared made with egg or cheese, but other variations include a pumpkin locro (de zapallo), meat-based locro (de carne), yaguarlocro (fried-blood locro), or pork skin locro (de cuero). Locro is also popular in other Andean countries such as Chile, Bolivia, Peru and Argentina.
Preparing the potatoes
This South American soup uses no cream or milk and therefore is healthier and lighter than other potato soups. The soup gets its creamy texture from the way the potatoes are prepared. Rather than cut or cubed the potatoes, they are “cracked” in half by inserting the tip of a knife into the raw potato and then twisting it so that the potato breaks. This procedure ensures that more starch is released and the potatoes “melt” evenly into the soup, giving the broth a creamy texture. Cutting the potatoes will result in a watery broth.
Egg-based Locro (Locro de Huevo)
Ingredients
- 8 cups of water
- 4 large potatoes, peeled and prepared as indicated above
- 4 eggs
- dash of salt
- pinch of cumin
- ½ tsp. achiote or color (annatto oil)
Procedure
- Put the water in a large Dutch oven. Add the salt, cumin, and the annatto oil.
- Add the prepared potatoes to the water and boil until tender, about 20-30 minutes.
- Once the potatoes have released their starch and the soup has taken on a creamy texture, add one egg at a time, trying to keep the yolks intact. Let the eggs cook in the broth until the yolks are cooked through and no longer runny. Break them up if necessary so that each bowl has some egg white and yolk in it.
- Garnish with fresh slices of avocado, put directly in the soup. Serves 4-6.
Cheese-based Locro (Locro de Queso)
This variation of locro uses cheese in place of the egg. The best cheese for this soup is a mild one that will soften slightly in the soup, without melting completely. Ecuadorians use queso fresco (fresh cheese, similar to farmer’s cheese or the type of white cheese used in Mexican cuisine). Other cheeses that will work are muenster, mozzarella or provolone. To make locro de queso, follow the recipe for locro de huevo, adding about ½ - ¾ cup of cubed cheese to the broth about 2 minutes before serving. Garnish with avocado slices and tostado.
Pork Skin Locro (Locro de Cuero)
For a non-vegetarian version of Ecuadorian potato soup, omit the egg and cheese. Add raw (or fried) pork skin along with the potatoes and cook until tender. If fresh pork skin is not available, pork rinds may be substituted. If using pork rinds, add them right before serving. Finely chopped onion can also be added with the potatoes to enhance the flavor. Garnish as above.
Related Articles:
South American Pumpkin Soup Recipe
