Canarian Potato Soup

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

Process

1. Prep:
   1. Cube the potato
   2. Finely chop the onion, bell pepper
   3. Roughly chop the garlic
   4. Freeze then grate the tomato (don’t remove the center)
   5. Grind the saffron then bloom in a small amount of hot water
   6. Season the egg with salt and pepper, whisk together
2. Heat the oil over low/medium
3. Add the onion and bell pepper, cook 8 minutes until lightly sauteed
4. Add the garlic, cook 1 minute
5. Add the cumin, cook 30 seconds
6. Add the grated tomato, simmer 4 minutes until the tomato has thickened
7. Add the potatoes, coriander, saffron, salt, pepper
8. Add the water and msg, just enough to barely cover the ingredients
9. Raise to high heat and bring to a boil; then cover and reduce to low
10. Simmer for 15 minutes until the potato is done
11. Slowly add in the whisked eggs while mixing continuously in one direction; stop stirring once they’re dispersed. The egg can scramble slightly if necessary, but need to avoid large curds.
12. Re-cover, remove from heat, let sit for 3 minutes before serving.