Esta es una exhibición prevé de cómo se va ver la receta de 'Tex Mex Potato Soup' imprimido.

Receta Tex Mex Potato Soup
by CookEatShare Cookbook

Tex Mex Potato Soup
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 lg. potatoes (1/2 lb.), peeled & cubed
  • 1 med. onion (1/2 c.), minced
  • 1 med. green bell pepper, minced
  • 1 med. red bell pepper, minced
  • 2 to 3 tbsp. butter (butter) for sauteing
  • 4 ounce. cooked ham (lunch meat will do), cut into 1/2 inch cubes
  • 1 tbsp. mild or possibly warm green chilies
  • 1/4 teaspoon white pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 can (13 3/4 ounce.) chicken broth
  • 1 egg yolk, beaten
  • 1/4 c. heavy cream
  • 1/2 c. shredded sharp cheddar cheese

Direcciones

  1. Cook potatoes in boiling water till tender, about 15 min, drain. Saute/fry onions, green and red bell peppers till softened. Stir in ham, chilies, white pepper and cayenne pepper. Cook 1 minute.
  2. Combine potatoes and chicken broth in electric blender and puree till smooth. Return to pan and add in sauteed vegetables. Heat soup to just boiling. Beat egg yolk with heavy cream in small bowl. Stir in 1/2 c. warm soup; stir yolk mix back into pan. Heat soup gently; don't boil. Garnish with shredded cheddar cheese.