Canarian potato and cilantro soup
Spain on a Fork · ♥ 2K likes · 24.7K views · 7 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg potatoes
- 1 whole medium sized onion
Cut 1 kg peeled potatoes into bite-sized pieces a quarter inch thick; finely chop the onion and green pepper; roughly chop 6 cloves of garlic.
- 1 whole green bell pepper
- 6 cloves garlic
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with 45 ml extra virgin olive oil, a couple of minutes.
Add the onion, green pepper and garlic and stir continuously about 4 minutes until lightly sauteed.
- 1½ g ground cumin
- 120 g tomato sauce
Stir in the cumin, then the tomato sauce; simmer about 3 minutes until slightly thickened.
- 15 g chopped fresh cilantro
- ¼ tsp saffron threads
- sea salt
- freshly cracked black pepper
Add the potatoes, cilantro and saffron; season generously with sea salt and black pepper and mix.
- water
Add water just to cover; bring to a boil over high heat.
Cover, lower the heat and simmer about 15 minutes until the potatoes are just cooked through; check with a toothpick, adding liquid if they need longer.
- 2 whole eggs
Whisk two eggs with a little sea salt and black pepper.
Slowly add the whisked eggs while stirring the soup continuously; cover, turn off the heat and let sit 2 to 3 minutes until the eggs are just cooked.