The Famous POTATO Soup from the Canary Islands | Caldo Canario de Papas

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Peel the potatoes and cut them into small bite-sized pieces about 1/4 inch (0.625 cm) thick. Finely chop the onion and green bell pepper, and roughly chop the garlic.
2. Heat the olive oil in a stockpot over medium heat.
3. Add the onion, green bell pepper and garlic, stirring constantly, and sauté for about 4 minutes until lightly cooked.
4. Add the cumin, stir quickly, then add the grated tomato and simmer for 3 to 4 minutes until slightly thickened.
5. Add the potatoes, chopped cilantro and saffron, season generously with salt and pepper, and stir. Add just enough water to barely cover, raise to high heat and stir.
6. Once boiling, cover the pot and reduce to low heat.
7. Simmer for about 15 minutes, until the potatoes are cooked through when pierced with a toothpick; if not, simmer a little longer.
8. Whisk the eggs in a bowl with salt and pepper, then slowly stir them into the soup. Cover, turn off the heat and let stand for 2 to 3 minutes.
9. Serve in shallow bowls garnished with fresh cilantro.

Summarized from Spain on a Fork's video. Watch it for the details.

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