Ecuadorian Potato Soup Recipe

Name: Ecuadorian Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup finely chopped onion; 1 teaspoon ground cumin; 1 teaspoon ground annatto; 4 cups fat-free milk, divided; 1 large egg yolk; 4 cups (3-inch) cubed peeled baking potato (about 1 1/2 pounds); 1 1/2 teaspoons chopped fresh cilantro; 1/2 small jalapeno pepper, chopped; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 hard-cooked large eggs; 1/2 cup sliced peeled avocado; 1/4 cup chopped fresh cilantro; 1 1/2 teaspoons chopped seeded jalapeno pepper; Hot pepper sauce (optional)

Servings: persons

Cooking spray
1/2 cup finely chopped onion
1 teaspoon ground cumin
1 teaspoon ground annatto
4 cups fat-free milk, divided
1 large egg yolk
4 cups (3-inch) cubed peeled baking potato (about 1 1/2 pounds)
1 1/2 teaspoons chopped fresh cilantro
1/2 small jalapeno pepper, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 hard-cooked large eggs
1/2 cup sliced peeled avocado
1/4 cup chopped fresh cilantro
1 1/2 teaspoons chopped seeded jalapeno pepper
Hot pepper sauce (optional)

1
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes. Stir in cumin and annatto; saute 30 seconds.
2
Combine 2 tablespoons milk and egg yolk. Chill. Add remaining milk, potato, cilantro, and jalapeno to pan; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Partially mash potato mixture with potato masher.
3
Stir 1/4 cup potato mixture into egg yolk mixture. Return potato mixture to pan; stir in salt and black pepper. Simmer 5 minutes, stirring frequently. Remove egg yolk from 2 hard-cooked eggs; coarsely chop egg whites and whole hard-cooked egg. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 teaspoons chopped egg mixture, about 1 tablespoon avocado, 2 teaspoons cilantro, and 1/4 teaspoon jalapeno. Garnish each serving with hot pepper sauce, if desired.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cooking spray, 1/2 cup finely chopped onion, 1 teaspoon ground cumin, 1 teaspoon ground annatto, and more.

Yes, Ecuadorian Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ecuadorian Potato Soup

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