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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a large pot over medium heat. Add onions and cook until soft, but not browned. Stir in flour until smooth. Gradually add chicken broth and bring to boil, stirring constantly. Add potatoes, saffron, pepper and salt. Lower heat and simmer for 15 minutes more. | 2. In a medium bowl, beat eggs and cream cheese until fluffy. Gradually add 2 cups of hot soup to cream cheese mixture, beating constantly to avoid curdling. Add cream cheese mixture to soup and heat through (do not boil). | 3. Divide avocado among serving bowls. | 4. Pour soup over avocado. Garnish with cilantro to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	2		chipped	120.0	28.02	3.3	0.3
purpose flour	2	tablespoons		-	-	-	-
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
potato	5		peeled diced	-	-	-	-
saffron	1/8	teaspoon		0.2712	0.0572	0.01	0.0051
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
salt	1	teaspoon		-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
pea	1/2	cup	canned	20.58	3.6995	1.3719999999999999	0.098
egg	3			214.5	1.08	18.84	14.265
cream cheese	4	ounces	softened	334.53	3.969	8.0514	32.4324
avocado	1		diced	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.