"This recipe won the Grand Prize at the Got Leche Cook-Off in Sacramento, California. Recipe courtesy Jan Shelton."
onions, finely chipped
potatoes, peeled and diced into small cubes
( to taste)
1/2 cup frozen peas or 1/2 cup
cream cheese, softened
avocado, diced into small cubes
chopped cilantro, for garnish
Melt butter in a large pot over medium heat. Add onions and cook until soft, but not browned. Stir in flour until smooth. Gradually add chicken broth and bring to boil, stirring constantly. Add potatoes, saffron, pepper and salt. Lower heat and simmer for 15 minutes more.
In a medium bowl, beat eggs and cream cheese until fluffy. Gradually add 2 cups of hot soup to cream cheese mixture, beating constantly to avoid curdling. Add cream cheese mixture to soup and heat through (do not boil).
Divide avocado among serving bowls.
Pour soup over avocado. Garnish with cilantro to serve.
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South of the Border Potato Soup (cont.)