Ecuadorian Potato Soup

Ingredients

• 1 teaspoon ground annatto 
• 0.5 cup avocado peeled sliced
• 4 cups baking potato cubed peeled 3-inch
• 0.3 teaspoon pepper black freshly ground
• 1 large egg yolk 
• 4 cups milk fat-free divided
• 0.3 cup cilantro leaves fresh chopped
• 1.5 teaspoons cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 3 large hard-cooked eggs 
• 0.5 small jalapeno chopped
• 1.5 teaspoons jalapeno seeded chopped
• 0.8 teaspoon kosher salt 
• 0.5 cup onion finely chopped

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• potato masher

Directions

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray.
2. Add onion to pan; saut 5 minutes. Stir in cumin and annatto; saut 30 seconds.
3. Combine 2 tablespoons milk and egg yolk. Chill.
4. Add remaining milk, potato, cilantro, and jalapeo to pan; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Partially mash potato mixture with potato masher.
5. 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.
6. 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 jalapeo.
7. Garnish each serving with hot pepper sauce, if desired.