Ecuadorian Potato Soup (Locro de papa)

Along the Ecuadorian coast, chupes, cream-based soups thickened with potato, similar to chowder, are popular.  This soup is served in homes, restaurants and open-air markets in Ecuador.  It is also called Locro de papa, which translates to "Potato Stew".  Certain countries serve a broad range of soups in their culinary heritage, often as a way to stretch food out and to warm up, and fill up, in cooler weather.

This recipe is a lighter and healthier version of this soup.  If you wish, you can also add queso fresco or mozzarella to your soup, however, then it will no longer be a lighter, healthier version.  Some other ingredients that are traditionally added to this soup are corn kernels and peas.  This is a great soup to serve alongside a fish or pork dish, rice, plantains, or a salad and some crusty bread. Delicious on a cold winter day!

Cooking spray

1/2 cup finely chopped onion

1 tsp ground cumin

1 tsp ground annatto (anchiote)* See note below

4 cups fat-free milk, divided

1 large egg yolk (cracked egg, not boiled)

4 cups (3-inch) cubed peeled baking potato or russet (about 1 1/2 pounds)

1 1/2 tsp chopped fresh cilantro

1/2 small jalapeno pepper, chopped

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2-3/4 cups queso fresco, crumbled, or shredded mozzarella (optional)

Toppings:

3 hard-cooked large eggs (only use 1 whole egg and 2 egg whites)

1/2 cup sliced peeled avocado

1/4 cup chopped fresh cilantro

1 1/2 tsp chopped seeded jalapeno pepper

Hot pepper sauce (optional garnish)

crumbled queso fresco (optional garnish)

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 TBS milk and 1 egg yolk. Set milk/egg mixture in refrigerator to chill.   Add remaining milk, potato, 1 1/2 tsp cilantro and 1/2 small jalapeno 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 the chilled milk/egg yolk mixture.  Return this potato mixture to pan; stir in salt and black pepper.  Add the queso fresco or mozzarella if using. Simmer 5 minutes, stirring frequently.

Remove yolks from 2 hard-cooked eggs and discard the yolks; coarsely chop whites and one whole hard-cooked egg. 

Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 tsp chopped boiled egg mixture, about 1 TBS avocado, 2 tsp cilantro and 1/4 tsp jalapeno.  Garnish each serving with hot pepper sauce and cheese if desired.

Note:  Annatto is a red/orange spice that adds color and a mild earthy, peppery flavor.  If you absolutely cannot find Annatto, you may substitute:  1/4 tsp turmeric, 1/2 tsp sweet paprika and a pinch of nutmeg. This is not an exact substitution for the flavor, however, it will get you close to the flavor and color of Annatto.

This soup will keep well in the refrigerator for a week.

Serves 6 (one-cup servings)

Source: Cooking Light Annual Recipes 2009 (Jan/Feb 2008 magazine)

Kimberly