Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1/2 c. finely minced onion - (125ml)
- 2 Tbsp. unsalted butter - (30ml)
- 2 tsp grnd cumin - (10ml)
- 2 tsp annatto butter - (10ml) see below
- 3 lb proportionately diced (about 3" cubes) peeled baking potatoes - (1500grams)
- 8 c. lowfat milk - (2liters)
- 1 c. water - (500ml)
- 2 Tbsp. finely minced fresh coriander - (30ml)
- 1 x small jalapeno chilli, seeds and ribs discarded, minced fine
- 2 x large egg yolks
- 1 1/2 lb coarsely grated mozzarella cheese - (750grams)
- 1 tsp coarse salt - (5ml) Annatto Butter
- 1/2 c. unsalted butter, cut into 4 pcs - (125ml)
- 1/2 c. annatto seed - (125ml) Cilantro for garnish.
Инструкции
- To make the refrito, heat the butter in a large soup pot and add in diced onion. Cook the onion till they are soft. Add in your grnd cumin and annatto butter and stir till it's melted. Add in the diced potatoes to the pot. Add in water, coriander, chilli pepper and all but 1/4 c. of the lowfat milk. Cover to simmer till diced potatoes are tender.
- In a bowl whisk together the egg yolks and the 1/4 c. of lowfat milk left over. In a slow stream add in 1/2 c. of the soup broth the egg mix. Be sure to add in it gradually so which it will not curdle the Large eggs. Stir the egg mix into the soup and add in the cheese. Season the soup with salt and pepper and stir over low heat for approximately 5 min. The soup shouldn't simmer or possibly boil. The cheese shouldn't completely heat. Ladle soup into bowls and garnish with cilantro
- Annatto Butter:To make the annatto butter heat - one piece of butter in a small saucepan. Add in the annatto seeds. Let this mix bubble away for 5 min. Strain the butter into a jar, reserving the seeds. Heat the next piece of butter in the same saucepan using the same seeds. Repeat the process till you have used all 4 pcs of butter. Seal the jar and this will keep for 2 months if refrigerated. Throw away the seeds.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 784g | |
| Recipe makes 4 servings | |
| Calories 1019 | |
| Calories from Fat 627 | 62% |
| Total Fat 70.53g | 88% |
| Saturated Fat 40.66g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 1708mg | 71% |
| Potassium 988mg | 28% |
| Total Carbs 34.71g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 27.25g | 18% |
| Protein 62.95g | 101% |
