Thought I would share this recipe I made at the weekend because despite being barking mad and making no sense whatsoever it happens to produce a rather yummy soup. It’s called “Locro de papa”, a mexican dish which according to Babelfish translates into English as “Locro of pope”. So now you know.
Recipe courtesy of www.SeasonAndSpice.com
Ingredients
1kg floury potatoes
1 large onion
3 garlic cloves
1 ripe avocado
100ml milk
150 strong cheese
2 tsp annatto seeds
2 tsp ground cumin
2 tsp caribe chilli flakes
1/2 tsp ground black pepper
1/2 tsp oregano
Instructions
1 ) Preparation: Slice the onion thinly, chop the garlic. Cut the avocado and potato into chunks. Have a carton of soup ready because you aren’t convinced at this stage…
2 ) Heat the annatto seeds in a couple of tablespoons of oil in a pan on a low heat for a few minutes until the oil has taken on the red colour of the seeds.
3 ) Remove the seeds and retain the oil. Add the onion and garlic and fry until the onion starts to soften.
4 ) Add half the potatos plus the Cumin, pepper and oregano. Stir.
5 ) Pour in 800ml of water, cover and simmer until the potatoes start to fall apart.
6 ) Blend to a rough puree
7 ) Add the remaining potatoes, cover and cook again until the potatoes are soft.
8 ) Stir in the milk and half the cheese. Add salt to taste.
9 ) Serve and add the avocado, remaining cheese and a sprinkling of chilli flakes.
Eat and be pleasantly surprised… 
Tim Whitemore 
I wasn’t sure whether this would freeze well but having just defrosted some I can report that it is still wonderful.