Ecuadorian Potato Soup

Ingredients

• 4 tablespoons butter
• 3 medium onions (finely chopped )
• 2 tablespoons flour
• 3 cups chicken broth
• 4 medium potatoes (peeled and diced )
• 1/8 teaspoon saffron
• 1 teaspoon salt
• 1 teaspoon aji chili powder (or cayenne )
• 3 cups milk
• 1/2 cup green peas
• 3 medium eggs
• 1/4 lb cream cheese
• 1 medium avocado (peeled and thinly sliced)

Directions

1. 1

   Heat butter in large saucepan. add onions and saute for 10 minutes, add flour and mix until smooth.

2. 2

   Add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder & simmer for 20 minutes.

3. 3

   Add milk and peas and continue to cook for 5 minutes.

4. 4

   Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beat constantly to avoid curdling.

5. 5

   Return the contents of the bowl to the saucepan and heat through but do not boil.

6. 6

   Place a few slices of avocado in each soup bowl and pour soup over them. serve.