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LOCRO OR EQUADORIAN POTATO, CABBAGE AND CORN SOUP

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The Andean nation of Ecuador in Northwestern South America has several inventive dishes for it's native Potato. I was born in Ecuador before my family emigrated to the USA when i was 5. My mother made "Locro" once a week at least...Rather than chicken stock she used water as she felt the flavors of the vegetables and supporting players (well, ingredients) really made the soup brilliant.

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Ingredients

  • 6 potatoes (peeled and cut into quarters)
  • 1 Savoy cabbage (cut into 2
  • 1 large chopped onion
  • 4 cloves chopped garlic
  • 1 red bell pepper (or green - chopped)
  • 2 chopped tomatoes
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 can sweetcorn (drained)
  • 2 tablespoons paprika
  • olive oil
  • ⅓ cup cilantro (or chinese parsley)
  • 1 tablespoon dried oregano
  • 1 cup cream (or milk)
  • ½ cup shredded Monterey Jack cheese
  • water

Method

  1. In a heavy bottomed large stockpot, add olive oil add next four ingredients and saute till soft,
  2. add Paprika & Oregano and blend.
  3. Now add the cubed potatoes and cabbage, salt and pepper to taste and give it a good stir...
  4. Add enough water to cover the ingredients, add more if necessary as the cooking continues. Simmer for about 30 minutes on low heat.
  5. When the potatoes and cabbage are cooked through, add the corn and cilantro, simmer another 15 minutes or so.
  6. While the soup is still hot but off the fire, add the cream and stir. Serve,

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