Locro Quiteño

Summary

Ingredients

• 500 g potato (s)
• 1 avocado (s), ripe
• 2 leeks, (medium-sized)
• 1 clove garlic
• 2 onions)
• 75 g sheep cheese
• 150 g bacon
• 400 ml milk
• 0.75 liters ¾ water
• 0.5 teaspoon ½ ground cumin
• 0.75 teaspoon ¾ caraway seeds, ground
• Chilli sauce, to taste
• salt
• pepper
• some threads saffron
• olive oil

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Instructions

1. Peel and wash the potatoes and dice them into small pieces. Sauté half of the potato pieces with the coarsely chopped onions in a little olive oil, add the water and simmer for about 15 minutes. Then puree with a hand blender. Add the remaining potato pieces and pour the milk on top. Season with saffron, salt, pepper, caraway seeds and cumin seeds.
2. Then fry the bacon cubes, then remove them, set aside and keep warm.
3. Briefly sweat the leek rings in the remaining fat. Dice the sheep`s cheese and add to the soup with the bacon, leek rings and pieces of avocado and let simmer for a few more minutes and season with the chilli sauce if you like.

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