Ingredients:
2 large potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons butter or margarine
4 ounces ham, diced in 1/2 inch cubes
1 tablespoon mild green chilies, chopped
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne
14 ounces chicken broth
1 egg yolk, slightly beaten
1/4 cup heavy cream
1/2 cup cheddar cheese, shredded
Directions:
1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
2 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.
3 Combine the potatoes and chicken broth in the container of a blender. Cover, and whirl until smooth. Add to the sautéed vegetable mixture.
4 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.
Makes 6 servings [Previous Recipe][Next Recipe]
Copyright © RecipeShack. All rights reserved.