Ecuadorian Potato Soup

Ecuadorian Potato Soup (Adapted from CL)

1 teaspoon olive oil
1/2 cup finely chopped onion
1 teaspoon cumin
1 teaspoon ground annatto
4 cups milk, divided
1 large egg yolk
1 1/2 pounds cubed (about 3" in size) peeled russet potatoes
1 1/2 teaspoons chopped fresh cilantro
1 seeded jalapeño pepper, chopped and divided
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 hard-cooked eggs
1/2 cup sliced peeled avocado
1/4 cup chopped fresh cilantro
cayenne pepper sauce, if desired

In a large saucepan, heat oil over medium-high. Add onion and sauté until softened and just beginning to lightly brown, about 5 minutes. Stir in cumin and annatto - cook until fragrant, about 30 seconds.

In a small bowl, whisk together 2 tablespoons milk and egg yolk. Cover and chill until called for.

Add remaining milk, potato, cilantro and about half of the chopped jalapeño to the pan - bring to a boil, cover, reduce heat and simmer 35 minutes, stirring occasionally. Use a potato masher to partially mash the mixture.

Slowly whisk 1/4 cup of the potato mixture into the egg yolk mixture. Gradually whisk this into the pot - season to taste with salt and fresh ground black pepper. Let the soup simmer for 5 more minutes, stirring frequently. Remove 1 egg yolk and discard (or give it to a doggy friend) from the hard-cooked eggs - coarsely chop the remaining egg white along with the 2 whole hard-cooked eggs.

Evenly divide the soup between your serving bowls and top with a portion of the chopped eggs, avocado, cilantro and remaining chopped jalapeño. If you want it a little spicier, add a few dashes of cayenne pepper sauce.

Makes about 4 to 6 servings.

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