Ecuadorian Potato Soup

• 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 jalapeno 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 jalapeno pepper
• Hot pepper sauce (optional)

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes. Stir in cumin and annatto; saute 30 seconds.
2. Combine 2 tablespoons milk and egg yolk. Chill. Add remaining milk, potato, cilantro, and jalapeno 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 jalapeno. Garnish each serving with hot pepper sauce, if desired.

cooking spray, onion, ground cumin, ground annatto, milk, egg yolk, baking potato, fresh cilantro, pepper, kosher salt, freshly ground black pepper, eggs, avocado, fresh cilantro, pepper, pepper sauce

Taken from www.myrecipes.com/recipe/ecuadorian-potato-soup (may not work)