 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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) |
Directions:
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.
|
|