Locro - South American Potato Soup

Recipe by Pesto lover
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring broth to a boil and add the potatoes. After it boils again, add milk.
  • Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
  • Saute the onion in the colored oil until translucent.
  • When potatoes are almost done, add the onion.
  • Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
  • Add in the cheese and stir until melted.
  • Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
  • As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!
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