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Cheese and Potato Soup: Date Added: 20 Nov 2009
Listed in: Soups

1/2 cup of finely chopped onion – (125ml)
2 tbsp of unsalted butter – (30ml)
2 tsp of ground cumin – (10ml)
2 tsp of annatto butter – (10ml) see below
3 lb. of evenly diced (about 3” cubes) peeled baking potatoes - (1500grams)
8 cups of milk – (2liters)
1 cup of water – (500ml)
2 tbsp of finely chopped fresh coriander – (30ml)
1 x small jalapeno chilli, seeds and ribs discarded, chopped fine
2 x large egg yolks
1 1/2 lb. of coarsely grated mozzarella cheese – (750grams)
1 tsp of coarse salt – (5ml)

Cooking Instructions

To make the refrito, melt the butter in a large soup pot and add diced onion. Cook the onion until they are soft. Add your ground cumin and annatto butter and stir until it’s melted.

Add the diced potatoes to the pot. Add water, coriander, chilli pepper and all but ¼ cup of the milk. Cover to simmer until diced potatoes are tender. In a bowl whisk together the egg yolks and the ¼ cup of milk left over. In a slow stream add ½ cup of the soup broth the egg mixture.

Be sure to add it gradually so that it won’t curdle the eggs. Stir the egg mix into the soup and add the cheese. Season the soup with salt and pepper and stir over low heat for approximately 5 minutes. The soup should not simmer or boil.

The cheese should not completely melt. Ladle soup into bowls and garnish with cilantro

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