Cheese And Potato Soup

Directions

1. 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.
2. 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
3. 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.