Main Dishes
Potato Soup
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Ingredients
4 tablespoons butter
2 large onions, finely chopped
2 tablespoons flour
3 cups chicken broth
5 medium potatoes, peeled and diced into small cubes
1/8 teaspoon saffron (optional)
1/8 teaspoon pepper, or more to taste
1 teaspoon salt
3 cups Tuscan Dairy Farm Milk
1/2 cup frozen or canned green peas
3 eggs
4 ounces cream cheese, softened
1 large, ripe avocado, peeled and sliced into small cubes
1/4 cup chopped cilantro leaves
Directions
Melt butter in large saucepan. Sauté onions until soft but not brown. Stir in flour and mix until smooth. Add chicken broth gradually, stirring constantly until boiling.Add potatoes, saffron, pepper, and salt, and simmer for 15 minutes. Add Tuscan Dairy Farm Milk and peas and continue cooking gently for 5 minutes.
Meanwhile beat eggs and cream cheese together in bowl, then gradually add 2 cups of the hot soup, beating constantly to avoid curdling. Return the contents of the bowl to the saucepan and heat through, but do not boil.
Place some avocado cubes into each soup bowl, pour hot soup over them, and garnish with cilantro.
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