Tex Mex Potato Soup

Spicy and rich potato soup.

Step: 1

Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.

Step: 2

In a skillet, saute 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.

Step: 3

In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.

Step: 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.

Per Serving: 219 calories; protein 8.2g; carbohydrates 17.7g; fat 13.2g; cholesterol 68.8mg; sodium 379.3mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.