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 of the bowl to the saucepan and heat through but do not boil.
- Place a few slices of avocado in each soup bowl and pour soup over them. serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.6 Kcal (1640 kJ) | ||
| Calories from fat | 197.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.96g | 34% | |
|---|---|---|---|
| Cholesterol | 125.43mg | 42% | |
| Sodium | 1084.5mg | 45% | |
| Potassium | 914.59mg | 19% | |
| Total Carbs | 37.24g | 12% | |
| Sugars | 13.42g | 54% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 11.72g | 23% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 1mg | 32% | |
| Iron | 2mg | 11% | |
| Calcium | 244.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 80.84 Kcal (338 kJ) | ||
| Calories from fat | 40.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 34% | |
|---|---|---|---|
| Cholesterol | 25.89mg | 42% | |
| Sodium | 223.89mg | 45% | |
| Potassium | 188.82mg | 19% | |
| Total Carbs | 7.69g | 12% | |
| Sugars | 2.77g | 54% | |
| Dietary Fiber | 1.44g | 28% | |
| Protein | 2.42g | 23% | |
| Vitamin C | 4.6mg | 37% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.4mg | 11% | |
| Calcium | 50.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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