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.
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