Ecuadorian Potato Soup

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.