Tex Mex Potato Soup |
"Spicy and wealthy potato soup."
Ingredients :
- 2 potatoes, peeled and cubed
- 1 onion, chopped
- 1 inexperienced bell pepper, chopped
- 1 pink bell pepper, chopped
- 2 tablespoons margarine
- four ounces chopped ham
- 1 tablespoon chopped inexperienced chile peppers
- 1/4 teaspoon floor white pepper
- 1/eight teaspoon cayenne pepper
- 1 (14.5 ounce) can chicken broth
- 1 egg yolk, beaten
- 1/4 cup heavy whipping cream
- 1/2 cup shredded Cheddar cheese
Instructions :
Prep : 20M | Cook : 6M | Ready in : 55M |
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- Cook potatoes in boiling water until gentle, about 15 minutes. Drain and reserve.
- In a skillet, saute onion, inexperienced and red pepper in butter for 10 minutes, or until softened. Stir within the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
- In a blender, integrate the potatoes and chook broth and blend till clean. Add to the sauteed vegetable combination.
- Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in half cup hot soup, stir yolk aggregate back into sauce pan. Gently warmness soup, however do no longer boil. Garnish with shredded cheddar cheese.
Notes :
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