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South American   -   Ecuadorian Potato Soup   adapted from hot & spicy latin dishes

  • 4 Tablespoons Butter
  • 3 Medium Onion -- 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 Chile Powder -- or cayenne
  • 3 Cups Milk
  • 1/2 Cup Green Peas
  • 3 Medium Eggs
  • 1/4 Pound Cream Cheese
  • 1 Medium Avocado -- peeled and sliced
Directions 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 ob the bowl to the saucepan and heat but do not boil. place a few thin slices of avocado in each soup bowl and pour soup over them. serve.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 4, Easiness: 3, Speed: 2, Overall: 3 Rate this recipe

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