tex-mex potato soup
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| 2 large | potatoes, peeled and cubed |
| 1 | onion, chopped |
| 1 | green bell pepper, chopped |
| 1 | red bell pepper, chopped |
| 2 Tbsp | butter or margarine |
| 4 oz. | ham, diced in 1/2 inch cubes |
| 1 Tbsp | mild green chilies, chopped |
| 1/4 tsp | ground white pepper |
| 1/8 tsp | cayenne |
| 14 oz. | chicken broth |
| 1 | egg yolk, slightly beaten |
| 1/4 cup | heavy cream |
| 1/2 cup | cheddar cheese, shredded |
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| cook potatoes in boiling water until tender, about 15 minutes. drain and |
| reserve. in a skillet, sauté onion, green and red pepper in butter for 10 |
| minutes or until softened. stir in the ham, green chilies, white pepper |
| and cayenne. cook for 1 minute longer. reserve. combine the potatoes and |
| chicken broth in the container of a blender. cover, and whirl until |
| smooth. add to the sautéed vegetable mixture. heat soup just to boiling. |
| beat the egg yolk with the heavy cream in a small bowl. stir in 1/2 cup |
| hot soup, stir yolk mixture back into sauce pan. gently heat soup, but do |
| not boil. garnish with shredded cheddar cheese. |
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| (ID: 75125) Mirror: rec.food.recipes: Fri, Jan 7, 2005 |