Re: Ecuadorian soup

4 T butter
3 onions, chopped fine
2 T flour
3 C beef consomme or stock
1 1/4 C water
4 potatoes, diced
1/8 tsp. saffron
1 1/2 tsp salt
Dash of cayenne pepper
3 C milk, scalded
1/2 C cooked green peas
3 eggs
1/4 lb. cream cheese
1 avocado, peeled and sliced

Melt butter in a deep saucepan and saute onions for 10 minutes. Add the flour and mix until smooth. Gradually add the stock, stirring constantly until the boiling point is 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 C of the hot soup, beating constantly to avoid curdling. Return the contents of the bowl to the saucepan, stirring steadily. Correct seasonings if necessary.

Place a few slices of avocado in each soup plate and pour the soup over it. Serve hot