4 tablespoons Butter or Margarine
3 Onion chopped fine
2 tablespoons Flour
3 cups Stock or 1 can Consomme or Bouillon plus
1 1/4 can Water
4 Organic Russet Potato diced
1/8 teaspoon Saffron
1 dash Cayenne Pepper
3 cups Milk scalded
1/2 cup green peas - cooked
1/4 pound Cream Cheese
1 Organic Avocado peeled and sliced
Melt the butter or margarine in a deep saucepan.
Add the onions and sauté for 10 minutes.
Add the flour and mix until smooth.
Gradually add the stock, stirring constantly until the boiling point in reached.
Add the potatoes, saffron, salt, and cayenne pepper.
Cook over low heat for 20 minutes.
Add the milk and peas and cook over low heat 5 minutes longer.
Beat the eggs and cream cheese together in a bowl.
Gradually add 2 cups of the hot soup, beating constantly to prevent curdling.
Return the contents of the bowl to the saucepan, stirring steadily.
Correct seasoning if necessary.
Place a few slices of avocado in each soup late and pour the soup over it. Serve hot.