Potato Soup with Avocado and Corn
From The South American Table by Maria Baez Kijac.
Serves 4. See directions for garnishes and aji criollo below.
The soup
In a heavy 4-quart saucepan, heat over medium-low heat until melted:
Stir in and cook, stirring occasionally, for about 3 minutes:
- 1/2 tsp ground annatto or sweet paprika
- 3/4 cup finely chopped scallions (white part and 1 inch of the green)
- 2 tsp salt
- 1/4 tsp freshly ground black pepper
Add and cook, stirring often, for about 3 minutes, without browning:
- 1 1/2 lbs Idaho, Yukon gold, or other all-purpose potatoes, peeled and sliced crosswise 1 1/2 inches thick
Add and bring to a boil:
- 3 cups hot water, or more if needed (I usually substitute chicken broth)
Reduce the heat to low and simmer until the potatoes begin to fall apart, about 30 minutes. With a wooden spoon, stir the potatoes so that some do fall apart and press a few against the side of the saucepan, mashing them a little. This will thicken the soup.
Add and then bring back to a boil:
- 1 cup milk, or more if needed (I use 2%)
- 4 sprigs fresh cilantro (to be removed later)
Reduce the heat to medium-low. Add, and then simmer for 5 minutes without stirring:
- 1 large egg white (I usually leave this out)
Add and stir unti melted:
- 2 ounces Chihuahua, mozzarella, or Muenster cheese, shredded, or imported feta cheese, crumbled (I use crumbly mozzarella or Cotija cheese, probably more than 2 ounces...)
If the soup is too thick, add more milk or water to achieve the desired consistency. Discard the cilantro. Just before serving, stir in and heat thoroughly:
- 1 large egg yolk, lightly beaten with (I usually leave this out)
- 1/2 cup whipping cream (I usually leave this out)
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Garnishes and Serving Instructions (the avocados and salsa are the keys)
Whisk together in a small bowl:
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon juice
- A pinch of salt
Combine in a medium-sized bowl:
- 4 romaine lettuce leaves, shredded
- 1 large ripe but firm Haas avocado, cut into 1/2-inch cubes
Toss with the dressing until lightly coated.
Also have on hand:
- 1 cup cooked corn kernels, drained
- 2 hard-cooked eggs, peeled and coarsely chopped
- Aji criollo (see below)
To serve: ladle the soup into bowls, adding to each bowl 1/4 cup of the corn. Mound about 1/4 cup of the salad in the center of the soup and top with some of the chopped eggs. Serve with a bowl of aji on the side.
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Aji Criollo (creole hot pepper salsa)
Makes about 3/4 cup
Place in a blender and process until smooth:
- 4 hot red or green finger peppers, 3-4 inches long, seeded and chopped (or leave the seeds in for an even hotter salsa)
- 2 Tbsp water
- 1/2 tsp salt
Transfer to a small bowl. Add and mix well:
- 1/4 cup minced scallions (white part only)
- 2 Tbsp minced fresh cilantro or parsley leaves
- 4 Tbsp water
It is best to use this salsa the same day it is made.
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