WINTER SOUP (spicy)

2 lb (1 k) yellow potatoes, peeled and cut in ˝ in (1 cm) slices
2 lb (1 k) white potatoes, peeled and cut in ˝ in (1 cm) slices
1 cup corn kernels
1 cup fava beans (optional)
1/2 cup green onion, chopped
4 garlic cloves, chopped
1 ají amarillo fresco / fresh yellow ají, seeded and deveined
1 cup fresh farmers cheese (feta, ricotta)
1 cube chicken bouillon
8 eggs*
1 cup milk
Salt
2 tablespoons of: black mint, oregano, parsley, mint
1/2 cup fresh farmers cheese (feta – ricotta) chopped
1 ají mirasol / sundried yellow aji (chili) , roasted in a skillet and finely chopped

Place 8 cups water, potatoes, corn, fava beans, green onion, garlic, ají, bouillon, and crumbled cheese. Bring water to a boil. Cook until yellow potato falls apart and white potato is cooked.

Lower heat. Drop eggs one by one, carefully, and allow them to cook.

*Optional: Replace 8 eggs for 3 slightly beaten eggs and pour them slowly to boiling soup. Add herbs and milk.

Serve hot. Serve with chopped cheese and chopped sundried yellow aji.

Servings: 6
Source: la Memoria del Sabor