Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Stir in cumin and annatto; sauté 30 seconds.
Combine 2 tablespoons milk and egg yolk. Chill. Add remaining milk, potato, cilantro, and jalapeño to pan; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Partially mash potato mixture with potato masher.
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 jalapeño. Garnish each serving with hot pepper sauce, if desired.
I have no idea what the other reviewer did to make this bland (did you not use the pepper?), but every time we have made this soup, it has been excellent. It is an authentic taste (we lived in Ecuador) and makes a lovely starter. We have made it many times, and are making it again tonight.
While the recipe isn't a fancy dish, it would be great for a starter for a Latin American dinner party. When we were in Ecuador, we used the local hot peppers instead of a jalepeno, and that was also great. I think you could use different types of peppers to get slightly different flavors.
We served the dish with salad. The main course was grilled steak.
My hint is to not skimp on the pepper. While Ecuadorians generally do not eat very spicy food, the potatoes mute the heat a bit. Also, use top-notch fresh ingredients.
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