Ingredients
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4 tablespoons butter
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2 tablespoons flour
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3 cups chicken broth
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4 medium potatoes (peeled and diced )
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1/8 teaspoon saffron
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1 teaspoon salt
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1 teaspoon aji chili powder (or cayenne )
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3 cups milk
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3 medium eggs
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1/4 lb cream cheese
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1 medium avocado (peeled and thinly sliced)
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3 medium onions (finely chopped )
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1/2 cup green peas
Instructions
- Heat butter in large saucepan. add onions and saute for 10 minutes, add flour and mix until smooth.
- Add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder & simmer for 20 minutes.
- Add milk and peas and continue to cook for 5 minutes.
- Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beat constantly to avoid curdling.
- Return the contents of the bowl to the saucepan and heat through but do not boil.
- Place a few slices of avocado in each soup bowl and pour soup over them. serve.