Ecuadorian Potato Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 22%
  • Fat: 6.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.3g
  • Carbohydrate: 36.8g
  • Fiber: 3.1g
  • Cholesterol: 79mg
  • Iron: 1.2mg
  • Sodium: 368mg
  • Calcium: 282mg

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 jalapeño 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 jalapeño pepper
  • Hot pepper sauce (optional)

Preparation

  1. 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.
  2. 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.
  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 jalapeño. Garnish each serving with hot pepper sauce, if desired.
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