Locro de Papa
Ecuadorian creamy potato soup with cheese, avocado, and corn.
Ingredienti
- patata900 g
- cipolla1 pz
- aglio2 spicchi
- latte500 ml
- formaggio fresco o feta150 g
- mais200 g
- avocado1 pz
- cumino macinato0.5 cucchiaino
- coriandolo15 g
- brodo500 ml
- acqua500 ml
Istruzioni
Sauté the onion and garlic in a pot until softened.
Add the cumin and diced potato, stir to combine.
Pour in water or a light broth to cover the potatoes, cook for 20 minutes.
Mash a portion of the potatoes directly in the soup to thicken it.
Add the milk, corn, and cheese, heat through without bringing to a strong boil.
Serve with avocado, cilantro, and extra cheese.
Altre ricette
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Ecuadorian Encebollado
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