What the world actually cooks

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Name: Locro de Papa
Total time: 50 min
Yield: Serves 4
Cuisine: Ecuador
Ingredients: 800 g starchy potatoes; 1 yellow onion; 2 cloves garlic; 30 g unsalted butter; 1 tsp ground cumin; 1 tsp achiote paste; 500 ml whole milk; 500 ml water; 150 g queso fresco; 1 tsp salt; 15 g fresh cilantro; 1 ripe avocado

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Ecuador50 minServes 4作成済み

Locro de Papa

材料12

starchy potatoes800 g
yellow onion1
garlic2 cloves
unsalted butter30 g
ground cumin1 tsp
achiote paste1 tsp
whole milk500 ml
water500 ml
queso fresco150 g
salt1 tsp
fresh cilantro15 g
ripe avocado1

野菜乳製品・卵調味料・スパイスその他果物

作り方

Peel and cube the potatoes. Finely chop the onion and garlic, and crumble the cheese.
Melt the butter in a pot, then cook the onion and garlic until soft.
Stir in the cumin and achiote paste and cook briefly until fragrant.
Add the potatoes, water, and salt. Simmer until the potatoes are very tender, about 25 minutes.
Mash some of the potatoes in the pot to thicken the soup, then stir in the milk and heat gently without boiling.
Add most of the cheese and stir until it melts into the soup. Adjust the salt.
Ladle into bowls and top with the remaining cheese, chopped cilantro, and slices of avocado.